Sweet Potato Chicken Stew

in a 6-qt. Dutch oven heat oil over medium-high. Add chicken, half at a time if needed, and cook 6 minutes or until browned, turning once. Remove from pan. Add mushrooms, onion, and garlic to Dutch oven. Cook over medium heat 6 to 8 minutes or until mushrooms are tender and browned, stirring occasionally.

Add broth, wine, vinegar, rosemary, salt, and pepper to Dutch oven. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, 45 minutes or until chicken is tender. Remove chicken.

When cool enough to handle, remove skin and bones from chicken and coarsely shred or chop meat. Skim fat from stew. Return chicken meat to Dutch oven; add sweet potatoes. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until sweet potatoes are tender. If desired, top servings with additional rosemary.