Sweet Potato and Chicken Stew

Step 1: Base ... Bring a soup or stock pot up to medium heat; then, add the butter, olive oil, onions, parsnips, carrots, a pinch of both salt and pepper, and cook 5 minutes. Then, add the garlic, allspice, cumin, 1 teaspoon chipotles in adobo, and tomato paste; and mix again to combine. Cook another minute to incorporate the tomato paste and spices.

Step 2: Broth ... Add the flour, and mix to combine and coat all the vegetables - cook just a minute to get rid of that 'raw flour' taste. Then, add the beer to deglaze the pan, scraping up any bits from the bottom of the pot. Add the apple cider, and 5 cups of the chicken broth (you can always add more), thyme sprigs, bay leafs; and mix to combine. Season again with just a pinch of salt and pepper; then simmer on medium low to low heat for 5 minutes.

Step 3: Potatoes ... Add the sweet potatoes, and the grated white potato; and lightly season once again. If you like a bit more spice, add another teaspoon of the chipotles (that is personal taste). Continue to cook on medium low heat, until the sweet potatoes, carrots, and parsnips are tender; about 20 minutes.

Step 4: Finish ... Add the chicken and mix to combine; and cook 5 minutes.

Step 5: Now - everyone likes their stew differently. I mean; some like thinner, some like it thicker. So, now is the time to adjust that. If you want a bit more sauce or liquid, add a bit more broth. Then, if you want it a bit thicker (more gravy like); mix a little flour with chicken broth; and, slowly add to the stew. Bring the stew to a light boil, and the stew will thicken right up. I don't find it necessary to thicken it more; but, that is just my preference.

Step 6: Serve and ENJOY! ... First, don't forget to remove the thyme sprigs and bay leaf. Serve with a kale or cabbage salad; and pumpernickel for sopping up all that good gravy. A perfect Fall soup.