Spiced Autumn Chicken Stew

It seems like in order to blog about food or cooking, you have to be a photographer, and an excellent photographer at that.  I am not.  I think I have mentioned before that I take most of my pictures with my phone, and if the thing I'm looking at isn't my daughter doing something adorable, I usually don't think to take a picture of it.  I love to cook.  I love food, and I love love love autumn.  The pictures will just have to come later.

When I tried describing this successful experiment to my mom, she seemed a little bit aghast that I would put sugar and cinnamon with chicken and potatoes.  Trust me on this one, though.  It tastes like yum.

This is loosely (very loosely) based on this recipe for Autumn Sausage Casserole.  I wanted to make a very Autumnal dish, but lacked pretty much all of the ingredients that make that what it is - raisins, sausage, apples...  I would highly recommend it, though.

What I did have was bone-in chicken that needed to be crock-potted, since I didn't want to go to the trouble of separating meat and bones that didn't want to be separated, basic stew vegetables (you know - carrots, potatoes, celery), spices, and a husband who is always up for an experiment.  I've made this twice now and both times, the results have been lovely.

Here's what I used:

• 1 chicken leg (don't think that because you shop somewhere fancy like Safeway, the chicken you buy won't have odd little quirks like, oh, I don't know, the feet still attached?  If yours does, get rid of those talons first.)  I'm sure a breast would be fine, too.
• 1 medium-sized potato, chopped (If you have a yam or a sweet potato to add instead, it will be especially good, but a regular potato does just fine.)
• 1 carrot, chopped
• 1 stalk of celery, chopped

Throw all this in the crock pot (I think mine is 1.5 quarts), then in a small mixing bowl or measuring cup, combine:

• 1 tsp cinnamon
• 1/4 tsp allspice
• 1 tsp chicken boullion
• 1/2-1 tsp salt
• 1/4 tsp pepper
• 1-2 tsp parsley
• 1/2 tsp thyme (OK, I mostly just added this because I have been looking for it for almost two years now.  I found it in one grocery store and it was very expensive so I didn't bother, but the urging struck again a year later, and none of the grocery stores where we were then living even had it, then, the other day, miraculously, I found it at the Family Dollar, of all places, for *drumroll* a dollar!  It did make a nice addition to this stew, though).
• 2 heaping tbsp brown sugar (You're going to trust me, remember?)
• 1/3 cup of warm water

Pour the spices on top of the chicken and veggies and let it cook on high for 3-4 hours, until the chicken is cooked through and the vegetables are soft.  My little crock is a speed demon and does it as quickly as two-and-a-half, sometimes.  Ben and I basically knew it was done when we starting to smell it.  I've never tried it on low, because I've never thought about it long enough in advance.  I'm guessing that 6-8 hours would do the trick, though.  

The second time I made this, I added more water (a cup, I think), so the spices were a little less pronounced and I had more liquid in the final product.  We ended up serving it over white rice and loved it that way.  I can't help but imagine what it would be like over wild rice, but we're not that rich, and I'm totally an advocate for healthy eating on a budget.

*This only makes 2-3 servings, but it would be an easy recipe to double using a bigger crock pot.*