One word: YUM.
2/3 c flour
1 frying chicken (3-3.5 lbs) cut into serving pieces and skinned (I used boneless/skinless chx breasts)
3 c defatted reduced-sodium chx broth
1/2 large onion
2 c halved mushrooms
2 large sweet potatoes, cut into eights
2 T cornstarch
2 T cold water
3 c hot cooked rice/noodles
-Preheat oven to 350
-Place 1/3 c of the flour in a self-sealing plastic bag. Add the chx, close the bag and shake to coat the pieces w/the flour.
-Coat a Dutch oven w/ no-stick spray. (I used a pot and then transferred to a baking dish) Set the pot over medium-high heat until hot. Add the chx. Brown the pieces on both sides. Remove from the pot and set aside.
-Pour 1/2 c of the broth into the pot and scape the bottom w/a wooden spoon to loosen and browned bits. Bring to a simmer. Add the onions, reduce the heat to low and cook for 5 min. Add the mushrooms and cook for 5 min, or until softened.
-Add the remaining 1/3 c flour and cook, stirring for 2 min (the mixture will be dry). Add 1 c of the remaining broth and stir to break up any lumps of flour.
-Add the sweet potatoes, chx and the remaining 1 & 1/2 c broth. Bring to a boil, cover and transfer the pot to the oven.
-Bake for 1 hour, or until the chx is cooked through and the sweet potatoes are tender. Remove the chx and sweet potatoes from the pot to a serving platter.
-In a cup, mix the cornstarch and water. Pour into the pot. Cook, stirring, over medium heat until the broth is thickened. Serve the chx, sweet potatoes and rice or noodles.