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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  • 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


  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.

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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