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

2 unit

Chicken Breasts

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)

0.13 tsp


¼ tsp


3 tbsp


(Contains Milk)


Nutrition Values

Calories670 kcal
Fat27 g
Saturated Fat14 g
Carbohydrate61 g
Sugar9 g
Dietary Fiber7 g
Protein47 g
Cholesterol180 mg
Sodium910 mg
Trans Fat1 g
Potassium1950 mg
Calcium125 mg
Iron3.75 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 the pot is hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl 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.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 stew is 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: Stew will be on the thin side.)Season with salt and pepper, to taste.

Make brown butter

Meanwhile, while potatoes drain in the colander, carefully wipe dry the medium pot (from step 1), then reheat over medium.When the pot is hot, add 2 tbsp (4 tbsp) butter, then swirl 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 from heat. Stir until softened slightly, 30 sec.

Finish and serve

Return potatoes to the pot with brown butter and green onions. Add 3 tbsp (6 tbsp) milk, then roughly mash potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.Divide smashed potatoes between bowls. Top with chicken stew.

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