CRUNCHY, GREASY, SALTY led me to my undoing
This is EASY and very tasty. Tried at home Kathy gave it two thumbs up!
Chicken & Sweet-Potato Chowder
INGREDIENTS:
2 Tablespoons Olive oil
1 Pound skinless, boneless chicken breast and thighs, cut into 1 inch pieces
1 Medium onion, finely chopped
3 Medium leeks cleaned, white and light green parts only, thinly sliced. about 4-5 cups
3 cups homemade chicken stock or low sodium canned
2 Medium large Sweet potatoes, peeled and cut into 1/2 inch dice
2 Tablespoons sliced fresh sage
3 Tablespoons chopped Flat leaf parsley
1 Bay Leaf
1/4 cup Fresh grated Parmesan Cheese
1 cup whole milk
Salt & Fresh ground black pepper
Heat the oil in a large saucepan. Add the chicken and cook over moderately high heat, about 2 minutes. Remove and transfer to a plate.
Add the onion and leeks and cook stirring often until softened about 5 minutes. Add the sweet potato and cook 3 minutes. Add the stock, 1 tablespoon sage, 2 tablespoons parsley, bay leaf, a grind of black pepper and bring to a boil. Reduce heat, cover and simmer for about 10 minutes. Remove bay leaf. With a hand blender give a few pulses to puree up a bit of the mix or remove about 1 1/2 cups and puree in a blender. Add back to the pot. Add the chicken and any pan juices, reheat and add the milk. Adjust the seasoning.
Serve. Plate with a bit of reserved sage, parsley, grated Parmesan and a grind of Pepper.
Brian & Sean Gallagher Ummm Good
