Homemade Chicken Stew with Mashies
Oh it is cold and rainy here in Austin, which has me craving all kinds of soups and stews. I wanted to update this chicken stew recipe I’ve been making forever with new pictures and a minor adjustment to the recipe.
Of course, we cook it with wine and broth and spices. Lots of veggies, too.
And I live for this garlicky and spicy chicken tortilla soup!
So for the chicken stew, we used to make it with boneless chicken breasts. I’ve never really thought I liked chicken thighs until I recently had them in a stewed dish and was pleasantly surprised by the texture and taste.
So even though I’m late to the party, I decided to try this chicken stew with chicken thighs. And it turned out really wonderful. They didn’t dry out as much as the breasts do and the meat nicely fell apart in the stew.
Then to make a super rich sauce, we take out the chicken and vegetables and let the remaining liquid boil down until it thickens.
Then serve the chicken and veggies over mashed potatoes and drizzle with the sauce. Oh it is so divine. All made from scratch with fresh produce and clean ingredients.
Chicken Stew with Mashies | Gluten-Free, Dairy-Free
- 2 tbsp olive oil
- 4 boneless chicken thighs
- 1 tsp poultry seasoning
- 2 cloves garlic, minced
- 6 oz cremini mushroom caps, sliced
- 1 large red bell pepper, sliced into small cubes
- 1 large onion, chopped
- 3 oz green beans, trimmed and cut into 1-inch pieces
- 1 large 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)
- 1 large bay leaf
- 5 medium organic red potatoes
- 1 tbsp ghee
- salt & freshly ground black pepper
Heat 1 tablespoon of the olive oil in a 3.5-quart Dutch oven over medium heat. Sprinkle the chicken thighs 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.
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.
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.
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.
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.
Serve the chicken and vegetables over mashed potatoes and cover with the sauce.