Homestead Chicken Thighs Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Homestead Chicken Thighs Stew

Homestead Chicken Thighs 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

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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

280 g

Chicken Thighs

227 g


56 g

Green Peas

2 unit(s)

Russet Potato

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

2 unit(s)

Green Onion

Not included in your delivery

3 tbsp


(Contains Milk)

0.13 tsp


3.5 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp



Nutrition Values

Calories630 kcal
Fat28 g
Saturated Fat15 g
Carbohydrate61 g
Sugar9 g
Dietary Fiber7 g
Protein36 g
Cholesterol190 mg
Sodium850 mg
Trans Fat1 g
Potassium1700 mg
Calcium125 mg
Iron4.5 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
Large Pot
Potato Masher


Cook potatoes
  • 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 thighs 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.


Modularity step (under step 2)

If you've opted to get chicken thighs, prep, cook and plate in the same way the recipe instructs you to cook the chicken breasts.**