Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, chicken stew sauce with mash. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Chicken Stew sauce with Mash is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Chicken Stew sauce with Mash is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have chicken stew sauce with mash using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken Stew sauce with Mash:
- Make ready Plenty of homemade chicken stock
- Take Onions,Leeks,or both
- Get Swede
- Get Carrots
- Take cloves Garlic
- Prepare Brussel Sprouts (optional)
- Prepare Celery (optional)
- Prepare 1 tsp. Sea Salt,maybe more if required
- Get Table Salt for seasoning at the end
- Make ready Olive Oil
- Make ready For the mash potato
- Get 800 g Maris Piper Potatoes,any type good for mash
- Make ready 250 ml Pasteurized Cow Milk
- Take 100 g Unsalted Butter
- Make ready The meat
- Prepare 4 defrosted frozen chicken breasts
- Take Parsnips
They're nice and they look fantastic. Great recipe for Chicken Stew sauce with Mash. A leftover broth stew and leftover mash potato can be made into a filling Dinner within a large frying pan. I had leftover homemade chicken stock left,I boiled a whole Large Chicken too gain the chicken stock - I don't recommend.
Steps to make Chicken Stew sauce with Mash:
- Put some Olive Oil in a medium saucepan.Fry chopped onions for about 10 minutes,or chopped Leeks,or even both together,then fry the chopped garlic cloves for 1 minute on a high heat and then add the homemade chicken stock and the 1 tsp. of Crystallized Sea Salt.
- Add the chopped swede and chopped carrots etc. The swede might be soft after 45 minutes of boiling,but can gently simmer the stew for about 2 hours,will probably need too add more homemade chicken stock,will need a lid on top whilst simmering.
- Peel potatoes,boil in a separate saucepan for about 20,or 30 minutes,drain the hot water out and then add the 200ml,or 250ml of Pasteurized Cow Milk and then the 100g of Unsalted Butter,melt - then mash.The mashed potato doesn't need to be hot,for it will be reheated in a large frying pan.
- For One portion,add 2 chicken breasts too your large frying pan with Olive Oil in the bottom of the frying pan,sear the chicken breasts on both sides for 2 minutes each and then allow to rest.Maybe add more Olive Oil too the frying pan and then fry some chopped onions,add half of the stew - if too thick,add some clean cold tap water.Boil until thickened through evaporation and then pull the thickened stew too One side of the large frying pan and then add the mash.
- Fry until satisfied and then chop up your cold - rested - cooked chicken breasts and then add too your thickened stew,within the large frying pan,when chicken breasts look down in the middle - then serve.Sprinkle a few pinches of Table Salt over the top.
Add the Madeira, chicken stock, cream and tarragon. Season to taste with salt and freshly ground black pepper. Put the potatoes in a pan and cover with cold water. Remove from the heat, drain and leave the potatoes in the colander for a couple of minutes until most of the steam evaporates. Drain and return to the pan, then place over a low heat for one minute to dry the potatoes slightly.
So that’s going to wrap it up with this special food chicken stew sauce with mash recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
