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Wednesday, September 26, 2012

Chunky Turkey, Potatoes, and Veggies in White Wine Sauce


  • 1 1/2 lbs sweet potatoes, cut into bite sized cubes
  • 3 tablespoons extra virgin olive oil
  • 1 rotisserie chicken shredded
  • fresh ground black pepper
  • 2 teaspoons poultry seasoning
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cups baby carrots
  • 2 celery ribs, cut into 2-inch lengths
  • 12 cremini mushrooms, sliced in half if large (left whole is small)
  • 1 tablespoon fresh thyme leave, chopped
  • 2 large garlic cloves, minced
  • 1 -1 1/2 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 1/3 cups white wine
  • 2 cups chicken broth
  • 1/4 cup fresh flat leaf parsley, chopped
  • crusty bread


1. Add sweet potatoespotatoes to a saucepan; cover with water; add in some salt and bring to a simmer.

2. Cook for 12 minutes or until fork tender; drain potatoes in a colander, then return the potatoes to the pan and let them dry out on the stovetop.

3. While potatoes are cooking, preheat a large skillet with high sides or a soup pot over med-high heat with about 2 tablespoons olive oil and 2 T of butter

4. Add in onions, carrots, celery, mushrooms, thyme, garlic and poultry seasoning. Cook the vegetables, stirring often for 5-6 minutes

5. Add in the tomato paste; season with salt and pepper and cook for one minute more until you can smell the tomato paste

6. Sprinkle the vegetables with flour and continue to cook for 1 minute.

7. Whisk in the wine and simmer 2 minutes.

8. Add in the chicken stock; continue to simmer 4-5 minutes, or until thickened.

9. Add the cooked sweet potatoes and the shredded chicken; continue to cook 2-3 minutes or until the chicken is warmedthrough.

10. Add in the parsley; taste for seasoning and adjust.

14. Serve with crusty bread.

Adapted From: 365 No Repeats - Rachael Ray

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