Chicken & Sweet Potato Stew

재료

6 bone-in Chicken thighs, skin removed, trimmed of fat

2 pounds sweet potatoes, peeled and cut in to spears

1/2 pound white button mushrooms, thinly sliced

6 large shallots, peeled and halved

4 cloves garlic, peeled

1 cup dry white wine

2 teaspoons chopped fresh rosemary, or 1/2 tsp dried rosemary, crushed

1 tsp salt

1/2 tsp freshly ground pepper

1 1/2 Tbsp white wine vinegar

방향

Place all ingredients except the White wine vinegar in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in the vinegar.