15 ml vegetable oil 1 tbsp
2 carrots, chopped
2 celery ribs, chopped
1 onion, chopped
2 garlic cloves, minced
30 ml all purpose flour 2 tbsp
500 ml chicken broth 2 cup
175 ml apple juice 3/4 cup
1 bay leaf
1 ml dried thyme or oregano 1/4 tsp
salt & pepper to taste
500 g sweet potatoes, peeled & cut into chunks 1 lb
250 ml peas 1 cup
15 ml cider vinegar 1 tbsp
In a large saucepan, heat oil over medium heat. Saute carrots, celery and onion for about 5 minutes or until onion is softened. Add garlic and saute for 15 seconds. Sprinkle with flour and cook, stirring, for 1 minute.
Gradually stir in broth and apple juice. Add bay leaf, thyme, salt and pepper and bring to boil. Stirring occasionally, add chicken and sweet potatoes. Bring to boil. Reduce heat to low, cover and simmer, stirring occasionally, for 40 to 45 minutes or until juices run clear when chicken is pierced.
Stir in peas and vinegar, return to simmer. Simmer for about 5 minutes or until heated through. Discard bay leaf.
Serves: 4