CHICKEN AND SWEET POTATO FRICASSEE

2 1/2 pounds chicken parts
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
6 ounces smoked ham, cut into ?-inch cubes
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 medium celery rib, finely chopped
2 cups chicken broth
3 cups water
2 medium sweet potatoes, peeled and cut into cubes
1/3 cup heavy (whipping) cream
1/4 cup chopped parsley (optional)
Salt and black pepper to taste

Rinse chicken and pat dry. Season with the 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat large skillet over medium heat. Add oil and heat. Add chicken parts, skin side down, and cook until skin is golden, about 3 minutes. Transfer to plate.

Pour off all but 1 tablespoon fat from skillet and add ham. Cook, stirring, often, until lightly browned.

Add onion, carrot and celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.

Add broth. Bring to a boil, stirring to release the browned bits in bottom of skillet.

Pour into 4- to 5-quart slow cooker. Add water and sweet potatoes. Place chicken on top; liquid does not have to cover chicken.

Cover slow cooker and set on low. Cook, without opening lid, until chicken is tender, about 4 hours. During last 15 minutes, add cream and, if using, parsley. Season with salt and pepper.

Makes 4 servings
Source: Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker