Homestead Chicken Breast Stew
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Homestead Chicken Breast Stew

Homestead Chicken Breast Stew

with Brown-Butter Irish Champ

A comforting stew is always a welcome sight at the dinner table, especially when the weather is chilly! Accompanying this chicken stew is a heap of green onion-studded mashed potatoes, also known as Irish champ. We've amped up the flavour of this mash with a nutty and delicious brown butter!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

227 g


56 g

Green Peas

7 g


460 g

Russet Potato

2 unit

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

2 unit

Green Onion

1 tsp

Garlic Salt

Not included in your delivery

3.5 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


3 tbsp


(Contains Milk)


Nutrition Values

Calories685 kcal
Fat28 g
Saturated Fat14 g
Carbohydrate64 g
Sugar9 g
Dietary Fiber8 g
Protein47 g
Cholesterol180 mg
Sodium1460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Pot
Potato Masher


Cook potatoes

Before starting, wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, thinly slice green onions.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain potatoes in a colander.


Meanwhile, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.

Start stew

Heat a large pot over medium-high heat. When hot, add 1 1/2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted.Add chicken. Cook, stirring occasionally, until golden-brown, 3-4 min. Add aromatics blend and 2-3 thyme sprigs (3-4 sprigs for 4 ppl). Cook, stirring occasionally, until veggies soften slightly, 1-2 min.Sprinkle Cream Sauce Spice Blend and 3/4 tsp garlic salt (dbl for 4 ppl) into the pot. Cook, stirring often, until chicken and veggies are coated, 30 sec.

Finish stew

Stir 1 cup water (dbl for 4 ppl) and broth concentrates into the pot with chicken and veggies. Bring to a gentle boil over high.Once boiling, add peas, then reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender and chicken is cooked through, 8-10 min.** (NOTE: The stew will be on the thin side.)Season with pepper, to taste.

Make brown butter

Meanwhile, while potatoes drain in the colander, carefully wipe the medium pot (from step 1) dry, then heat over medium.When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pot until butter is golden-brown and stops foaming, 1-2 min. (TIP: Keep an eye on butter so it doesn't burn!) Add green onions, then remove the pot from heat. Stir until green onions soften slightly, 30 sec.

Finish and serve

Return potatoes to the pot with brown butter and green onions. Add 3 tbsp milk (dbl for 4 ppl), then mash until creamy. Season with remaining garlic salt and pepper, to taste.Carefully remove thyme sprigs from stew.Divide mash between bowls. Top with chicken stew.

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