Homemade Chicken Stew with Mashies - The Weekly Menu (2024)

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• 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

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.

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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.