Chicken sausage adds a savory flavor to this slender chicken stew with sweet potatoes.
In my experience, troubles come in bunches. They usually involve the things most important to us – relationships, health, or money. Sometimes it’s a combination of each or all.
It could be a job loss that turns your world upside down (we’ve seen that in recent years in our home), it could be an unrelenting feud with your neighbor, or it could be that nagging shoulder pain that won’t go away.
No matter what the problem, comfort food goes a very long way in helping us cope.
These past few months the dentist has been plaguing my existence. The experience has been one of those double bunches of troubles. I’ve been subjected to numerous visits for root canals, crowns and implants that hit my energy levels, and my checkbook.
I needed comfort food and for me that’s chicken stew.
I needed a satisfying meal that, truth be told, I didn’t have to chew too much. After several hours of dental procedures I was amazingly hungry, and completely numb.
This simple sweet potato and chicken stew with lots of healthy vegetables and an herby sausage turned out to be the ultimate comfort food.
I was happy for the time being (whether that was the medication or not is another story), and ready to move past this round of troubles and on to the next one.
After all, what is life without a few bumps in the road, and what better way to weather those bumps than with a gigantic serving of comfort.
Serves 8 - 1 cup servings
- 1 1/2 cups onion, finely chopped
- 1 ½ tablespoons olive oil
- ¾ pound chicken sausage
- 2 cloves garlic, minced
- 4 cups sweet potato , cubed
- 1 cups zucchini, cubed
- 1 cup yellow summer squash, cubed
- 2 cups chicken broth
- ¾ cup white wine
- 2 tablespoons fresh thyme, finely minced
- 8 tablespoons Parmesan cheese, shredded
- Preheat a dutch oven or large pan over medium - high heat. Add oil and onions. Cook for 5 minutes until softened.
- Add chicken, garlic and sweet potatoes. Cook another 5 minutes to soften. Add 1/4 broth as needed to keep from burning.
- Reduce heat to medium and add broth, wine, squashes and thyme. Cook for 15 - 25 minutes until vegetables are just tender and sauce is reduced.
- Top each bowl with Parmesan Cheese.
Calories: 267 Weight Watchers PointsPlus 6 Total Fat: 13.40g Cholesterol: 34mg Sodium: 623mg Total Carbs: 19.84g Dietary Fiber: 2.96g Sugars: 5.52g Protein: 11.03g