tomato stew with sweet potatoes and chicken
Last week, I had a happy accident while cooking supper. I set out to make Ina Garten’s Chicken Bouillabaisse which is one of my absolute favorite go-to recipes. After finding out that I was short a few ingredients, I just decided to wing it and came up with this Tomato Stew with Sweet Potatoes and Chicken. It turned out to be bright and beautiful and really yummy!
2 - chicken breasts, diced
1 - sweet onion, diced
3 - cloves garlic, minced
2 - sweet potatoes, peeled and diced
1 - 28 oz. can crushed tomatoes
1 - 15 oz can tomato sauce (I actually used leftover pizza sauce from the night before!)
1 - 32 oz. chicken or vegetable stock
1 - tablespoon tarragon
1 - tablespoon oreagno
Salt, pepper, and olive oil to taste
Season chicken with salt and pepper. Heat a couple of tablespoons of olive oil in a soup pot over medium-high heat. When oil is hot, add chicken and brown until cooked through. Remove chicken to a plate. If needed, add a little more oil to the pot and sautee onion until soft. Add in garlic and sweet potatoes and continue to sautee until garlic is fragrant. Pour in tomatoes and tomato sauce, scraping up any bits from the bottom of the pan. Add in the herb de Provence and any additional salt and pepper that you like. Pour in stock and simmer for 30 minutes. Serve with garlic bread and fresh herbs or a dollop of pesto on top.
The above is pictured with “Awesome Sauce” on top, but that’ll be another recipe for another day!