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BRUCE & KATHY'S CHICKEN & BRUSSELS SPROUTS STEW Recipe

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This recipe for BRUCE & KATHY'S CHICKEN & BRUSSELS SPROUTS STEW, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Chittenden
Added: Sunday, August 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound boneless skinless chicken
1 yellow onion, chopped medium
2 c Brussels sprouts
2 or 3 good sized sweet potatoes
1 carton chicken stock
Extra Virgin Olive Oil
salt & pepper to taste

Directions:
Directions:
Cut chicken into bite-size pieces and using a couple tablespoons of olive oil, brown chicken in a large skillet (do not cook through) and onion.
Peel sweet potatoes and cut into bite size chunks (about the same size as your Brussels sprouts). In another large pan, boil sweet potatoes and Brussels sprouts - once again, do not completely cook.
Add sweet potatoes & Brussels sprouts to chicken pan and brown a little more.
Empty all but 1 cup of liquid that came from the boiled sweet potatoes and Brussels sprouts and add the every thing back into the large pot and then add the chicken stock. Continue to cook until everything is cooked through. (about another 15 - 20 mins) Add salt and pepper to taste.

Personal Notes:
Personal Notes:
Very hardy and delicious on a cold day!

 

 

 

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