Homestead Chicken Breasts Stew
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Homestead Chicken Breasts Stew

Homestead Chicken Breasts 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

2 unit(s)

Chicken Breasts

227 g


113 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)

3.5 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp



Nutrition Values

Calories690 kcal
Fat27 g
Saturated Fat14 g
Carbohydrate65 g
Sugar10 g
Dietary Fiber9 g
Protein49 g
Cholesterol180 mg
Sodium820 mg
Trans Fat1 g
Potassium2000 mg
Calcium150 mg
Iron4 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 potato 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 mash between bowls. Top with chicken stew.

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