Homestead Chicken Stew
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Homestead Chicken Stew

Homestead Chicken Stew

with Brown-Butter Smashed 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 with a nutty and delicious brown butter!

Family Friendly
Low CO2

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

280 g

Chicken Thighs

227 g


56 g

Green Peas

2 unit

Russet Potato

1 unit

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

2 unit

Green Onion

Not included in your delivery

3.5 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


3 tbsp


(Contains Milk)


Nutrition Values

Calories630 kcal
Fat28 g
Saturated Fat15 g
Carbohydrate61 g
Sugar9 g
Dietary Fiber7 g
Protein36 g
Cholesterol190 mg
Sodium1110 mg
Trans Fat1 g
Potassium1700 mg
Calcium125 mg
Iron4.25 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 Spoons
Paper Towel
Large Pot
Potato Masher


Cook potatoes

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


Meanwhile, thinly slice green onions.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 (3 tbsp) butter, then swirl the pot until melted.Add chicken. Cook, flipping once, until golden-brown, 3-4 min.Add mirepoix. Cook, stirring occasionally, until veggies soften slightly, 1-2 min.Sprinkle Cream Sauce Spice Blend into the pot, then season with salt and pepper. Cook, stirring often, until chicken and veggies are coated, 30 sec.

Finish stew

Stir 1 cup (1 2/3 cups) water and broth concentrate into the pot with chicken and veggies. Bring to a 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 salt and pepper.

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 (4 tbsp) butter, 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 (4 tbsp) milk, then roughly mash potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.Divide mash between bowls. Top with chicken stew.

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