Here's a dinnertime warmer with a hint of spring's sweetness, designed for that day when you'd rather be outside raking the leaves from the garden, getting it ready for what's ahead, than slaving over the stove.

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 5 hours 20 minutes

EASE OF PREPARATION: Easy

6 bone-in chicken thighs, skin removed, trimmed of fat
2 pounds sweet potatoes, peeled and cut into 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 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons white-wine vinegar

Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper 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 vinegar.

NUTRITION INFORMATION: Per serving: 285 calories; 6 g fat (2 g sat, 2 g mono); 50 mg cholesterol; 35 g carbohydrate; 17 g protein; 5 g fiber; 519 mg sodium.


Nutrition bonus: Vitamin A (430% daily value), Potassium (25% dv), Fiber (20% dv).


2 Carbohydrate Servings

Exchanges: 2 starch, 2 lean meat

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

I really enjoyed this recipe. I found it very satisfying, very easy to prepare, and it made my whole house smell great.

Dan, Austin, TX

I love this recipe and often make it for friends who have just had a baby. My only suggestion is to substitute a sweeter wine -- like cheap cooking sherry -- for the dry white wine it calls for. Also, I usually find that I have left over sweet potatoes. They make and excellent mashed potato to serve with steak.

Anonymous

yumyumyum! rave reviews, and tasty leftovers.

Anonymous, truckee, ca

I make this all the time. It is a wonderful easy recipe. So nice to have it in a slow-cooker.

Anonymous, Hinsdale, IL

I made this with boneless skinless chicken breasts but I think chicken thighs would bring more richness too the broth. I would have liked more broth and a little less sweet potatoes. Other than that a good winter dish.

Julie, Tempe, AZ

So good! Have made it numerous times to rave reviews each time.

Anonymous, Truckee, CA

Fabulous and easy!

Barb, Hinsdale, IL

I've made this recipe every winter since I found it in the mag(no mean task since FL winters don't usually call for dishes like this) and have loved it every time. I also add kale, swiss chard, or another type of green to the pot. This dish is easily adaptable in many ways but here's where I'm stumped,(I'm a novice in the kitchen)how do we adapt the recipe to NOT be a slow cooker dish? I'm living in a place where it costs alot of energy to run a slow cooker, can I do this on the stove top like a soup? Anybody... please help. I'd really like to make this for my family. My e-mail is aria981@hotmail.com if you have any guidance for me. Thanks all!

Brianna Lashley, Rainier, WA

I have made this recipe at least once every year since it first appeared in the magazine - I've even served it for a hearty but casual supper with friends. We don't have a slow-cooker, so I put an Emile-Henri covered casserole in the oven at a low temp. Great to make on a cold Sunday at home.

Nancy White, Larchmont, NY

I used Dry Vermouth for the wine and also think a sweet wine would have been better. In my opinion also, the sweet potatoes could have been reduced by 3/4. I could not fit 2 lbs into my large slow cooker and what I did fit overpowered the dish. I added salt and pepper to help.

Bland but filling

I was so disappointed in these dish. It has no flavor. Good thing I had a backup meal because this went in the gabbage

mary, Boston, MA

Horrible meal. Worst meal my mom made

j, Boston, MA

I made this recipe and like it very much. It is a healthy dish that is tasty and easy to prepare. However, I think it needed more salt and pepper, as it was somewhat bland. I would also recommend using dried rosemary while cooking, but then adding a little fresh rosemary at the end. You should always add fresh herbs at the end, and not let them simmer all day; they lose their potency. Also, I would recommend using a little bit of a sweeter wine, and a special treat to add at the end is a small, small amount of truffle oil.

ChefRachel, Washington, DC