Chicken and Sweet Potato Fricassee
2 1/2 pounds chicken parts
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
6 ounces smoked ham, cut into ½-inch cubes
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 medium celery rib, finely chopped
2 cups chicken broth
3 cups water
2 medium sweet potatoes, peeled and cut into cubes
1/3 cup heavy whipping cream
1/4 cup chopped parsley (optional)
Salt and black pepper to taste
Rinse chicken and pat dry. Season with the 1/2 teaspoon salt and 1/4
Teaspoon pepper.
Heat large skillet over medium heat. Add oil and heat. Add chicken parts, skin side down, and cook until skin is golden, about 3 minutes. Transfer to plate. Pour off all but 1 tablespoon fat from skillet and add ham. Cook,
Stirring, often, until lightly browned.
Add onion, carrot and celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes. Add broth. Bring to a boil, stirring to release the browned bits in bottom of skillet.
Pour into 4- to 5-quart slow cooker. Add water and sweet potatoes. Place
Chicken on top; liquid does not have to cover chicken. Cover slow cooker and set on low.
Cook, without opening lid, until chicken is tender, about 4 hours. During
Last 15 minutes, add cream and, if using, parsley. Season with salt and
Pepper. Makes 4 servings.
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