Fun idea! Mashed potatoes are the secret thickener and tasty topper for this stew.

Source: Midwest Living


Recipe Summary

25 mins
28 mins
53 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with 1/4 teaspoon each salt and pepper. In a 4-quart Dutch oven, cook chicken in hot olive oil over medium-high heat for 5 minutes or until browned. Remove with a slotted spoon; set aside.

  • Add onion, celery and garlic to the Dutch oven. Cook and stir over medium heat for 4 minutes. Add broth, tomato sauce, vermouth and bay leaves. Bring to boiling; reduce heat. Return chicken to pan. Simmer, covered, for 20 minutes. Stir in mixed vegetables and sage. Cook, uncovered, for 8 to 10 minutes or until vegetables are tender, stirring occasionally.

  • Meanwhile, make Mashed Potatoes. In a medium saucepan, place potatoes in salted water to cover. Cover and bring to boil; cook for 20 to 25 minutes or until tender; drain. Mash or beat with an electric mixer on low speed; add butter, salt and pepper. Add enough milk to make light and fluffy.

  • To serve stew, remove bay leaves; discard. Stir half the potatoes into the stew. Mound remaining potatoes in six soup bowls. Spoon stew around potatoes; sprinkle with pepper.

Nutrition Facts

389 calories; fat 11g; cholesterol 85mg; saturated fat 6g; carbohydrates 40g; mono fat 3g; poly fat 1g; insoluble fiber 7g; sugars 6g; protein 27g; vitamin a 2927.5IU; vitamin c 33.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 10.5mg; vitamin b6 1.1mg; folate 54.5mcg; vitamin b12 0.2mcg; sodium 1085mg; potassium 1242mg; calcium 75mg; iron 2.5mg.