Chicken Greens And Sweet Potato Stew Recipe
This delicious Chicken Greens And Sweet Potato Stew is from my grandma's cookbook. If it is an impressive Main Dish that you require, then this dish is the answer. The most important ingredient in Chicken Greens And Sweet Potato Stew is Chicken. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
1/4 cup all-purpose flour
2 tablespoons cornmeal
1 broiler-fryer (2 1/2 to 3 pounds), skinned and cut into 8 serving pieces
2 tablespoons olive or corn oil
2 cups Chicken Stock or low-sodium chicken broth
3 medium-size sweet potatoes peeled and cut into 1 -inch cubes
6 cloves garlic, slivered
2 tablespoons slivered fresh ginger
1 pound kale, spinach, or mustard or collard greens, rinsed, stems removed, and torn into bite-size pieces
Directions
1 On a sheet of wax paper, combine the flour and corn 1 meal.
Dredge the chicken in the mixture, shaking off any excess.
In a 5 quart Dutch oven, heat the oil over moderately high heat.
Add the chicken and saute for about 3 minutes on each side or until golden brown.
2 Add the stock, potatoes, garlic, and ginger and bring to a boil.
Lower the heat and simmer, covered, for 20 minutes.
Place the kale on top of the chicken and potatoes, cover, and cook 5 minutes longer or until the kale is tender and the chicken is cooked through.
Dredge the chicken in the mixture, shaking off any excess.
In a 5 quart Dutch oven, heat the oil over moderately high heat.
Add the chicken and saute for about 3 minutes on each side or until golden brown.
2 Add the stock, potatoes, garlic, and ginger and bring to a boil.
Lower the heat and simmer, covered, for 20 minutes.
Place the kale on top of the chicken and potatoes, cover, and cook 5 minutes longer or until the kale is tender and the chicken is cooked through.
