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

Source: Midwest Living

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Recipe Summary

prep:
25 mins
cook:
28 mins
Servings:
6
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Mashed Potato Chicken Stew

Ingredients

Stew
Mashed Potatoes

Directions

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.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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 (Mashed Potato Chicken Stew)

389 calories; total fat 11g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 85mg; sodium 1085mg; potassium 1242mg; carbohydrates 40g; fiber 7g; sugar 6g; protein 27g; trans fatty acidg; vitamin a 2928IU; vitamin c 34mg; thiaminmg; riboflavinmg; niacin equivalents 11mg; vitamin b6 1mg; folate 54mcg; vitamin b12mcg; calcium 75mg; iron 3mg.

Potato Topper

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and quarter Yukon gold potatoes or baking potatoes (such as russet). In a medium saucepan, cook potatoes and salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add butter, softened. Season to taste with salt and ground black pepper. Gradually beat in milk to make potato mixture light and fluffy. Set aside. Makes about 4 cups.

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