Chicken Stew with Mashies #glutenfree #caseinfree

Chicken Stew with Mashies

Cold weather got you craving a warm, hearty and healthy chicken stew? Try one of my naturally gluten-free/casein-free favorites – this chicken stew with vegetables served over red mashed potatoes is a real winner winner, chicken dinner.

Chicken Stew

There are lots of flavors and textures that should put a smile on your face. Check out more seasonal recipes in my eCookbooks: The Weekly Menu II (The Winter Edition) and The Weekly Menu Cookbook. They make great gifts for #gluten-free friends and healthy eaters that enjoy cooking easy and wholesome meals with fresh ingredients!

Serving Size: 3

Chicken Stew with Mashies #glutenfree #caseinfree
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Ingredients

  • 2 tbsp olive oil
  • 2 skinless boneless chicken breasts
  • 1 tsp poultry seasoning
  • 2 cloves garlic, minced
  • 6 oz cremini mushroom caps, sliced
  • 1 large red bell pepper, sliced in to 2-inch strips
  • 1 large onion, chopped
  • 3 oz green beans, trimmed and cut into 1-inch pieces
  • 1 large organic carrot, peeled and sliced into rings
  • 1 cup dry white wine
  • 2 cups homemade chicken stock
  • 2 tbsp tomato paste
  • 1 tsp fresh thyme, finely chopped (or 1/2 tsp dried thyme)
  • 1 tsp fresh rosemary, finely chopped (or 1/2 dried rosemary)
  • 2 small or 1 large bay leaf
  • 3 medium organic red potatoes
  • 1 tbsp ghee
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Heat 1 tablespoon of the olive oil in a 3.5-quart Dutch oven over medium heat. Sprinkle the chicken breasts with salt and pepper and add to the hot oil. Cook for about 10 minutes, browning both sides. Remove to a plate and sprinkle with the poultry seasoning.
  2. Turn the heat down to medium low and add 1 tablespoon of olive oil, garlic, mushrooms and red bell pepper to the Dutch oven. Cook for 5 minutes stirring continuously. Add the onion, green beans, carrot, white wine, chicken stock, tomato paste and spices. Raise the heat and bring to a boil.
  3. Add the browned chicken back to the pot, reduce the heat to medium low and cover. Simmer for 1 hour so that the chicken and vegetables are tender.
  4. Remove the chicken and vegetables from the cooking liquid and set aside covered in foil. Bring the remaining liquid to a boil so that it thickens then discard the bay leaves. Adjust the salt and pepper.
  5. Meanwhile, scrub the potatoes and cut into quarters. Place in cold filtered water in a medium saucepan. Bring to a boil and simmer until the potatoes are tender to the fork, about 15-20 minutes. Remove the potatoes from the water and place in a stand mixer with the ghee. Beat until well blended. Add salt and pepper to taste.
  6. Serve the chicken and vegetables over mashed potatoes and cover with the sauce.
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http://theweeklymenubook.com/2014/12/18/chicken-stew-with-mashies/

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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4 Responses

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