Teriyaki Chicken Stew -

I’mmmmm baaaaackkkkk!

Sorry guys, I’ve been plagued with a damn sinus infection for the past two weeks. That’s three in one year! Ever since I moved to Oklahoma City, my sinuses have been going crazy…maybe I’m allergic to Oklahoma (I am a Texan, by the way).

I felt a lot better yesterday, but then went right back down the slippery slope of feeling-awful-ness today, so I decided to stay home and get some rest with Netflix. Ah, my dependable Netflix queue. Parks & Rec, The Office, Dexter, New Girl, The Vampire Diaires & Gossip Girl have fueled my day, just to name a few.

Sweet, sweet heavenly stew :) — Sweet, sweet heavenly stew 🙂

So I was getting bored with Netflix and decided to blog about a recent recipe I made…I think last week? I don’t remember; between working like crazy and being sick like crazy, my days and weeks have started to meld together.

I’ve actually made 3 or 4 recipes since my last blog post. I cooked & took pictures, but didn’t have the energy to type up a post. Damn you immune system! This stew was one I was really looking forward to making when I drew the recipe out. It’s stew weather around here right now, and this was a different spin on your typical chicken stew. You keep the chicken thighs whole (I love dark meat, so I’m fine with that) and add a sweet and tangy kick with teriyaki sauce and maple syrup. Yummmm. Oh! And it has two of my favorite tubers in it as well.

Teriyaki Chicken Stew

1 TBS olive oil
6 bone-in chicken thighs (2 lbs)
2 medium sweet potatoes, cut into 1″ pieces
3 medium carrots, cut into 1″ pieces
1 medium parsnip or turnip, peeled and cut into 1″ pieces
1 medium onion, sliced
1 cup apricot preserves
1/2 cup maple syrup
1/2 cup teriyaki sauce
1/2 tsp ginger
1/8 tsp cayenne pepper
2 TBS. cornstarch
2 TBS. cold water

1. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. Place vegetables in a 4 quart slow cooker; add cooked chicken on top. In a small bowl, mix the preserves, maple syrup, teriyaki sauce, ginger & cayenne; pour over the chicken.

2. Cover & cook on low for 6-8 hours or until chicken and veggies are tender. Remove chicken and veggies to platter; keep warm by putting in oven. Transfer cooking liquid to a small saucepan & skim fat. Bring cooking liquid to a boil. In a small bowl, combine cornstarch with water until smooth. Gradually stir into pan. Return to a boil. Stirring constantly, cook for 2 minutes or until thick. Pour over veggies and chicken and serve.

I love, love, loved this recipe. Definitely one I will make again! Sorry I didn’t take very many pictures of the finished product, I was too busy devouring it. My roommate was not impressed (he’s a meat-and-potatoes kind of guy), so I seriously ate the whole crockpot worth of stew over the course of a few days!