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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 piece
Chicken Breasts
227 g
Mirepoix
56 g
Green Peas
2 piece
Russet Potato
1 piece
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 piece
Green Onion
Not included in your delivery
0.13 tsp
Salt*
3.5 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.