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Chicken Stew with Mashies | Gluten-Free, Dairy-Free

Cold weather calls for a delicious chicken stew made from scratch, simmered on the stove, and served over mashed potatoes.
Course Main Course
Cuisine French
Keyword chicken, chicken stew with mashed potatoes
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 4
Author Deana Larkin Evans

Ingredients

  • 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

Mashed Potatoes

  • 5 medium organic red potatoes
  • 1 tbsp ghee
  • 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 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.

  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.

  3. Add the onion, green beans, carrot, white wine, chicken stock, tomato paste and spices. Raise the heat and bring to a boil.

  4. 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.

  5. 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.

  6. 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.

  7. Serve the chicken and vegetables over mashed potatoes and cover with the sauce.