Chicken Stew sauce with Mash

Name: How to cook Chicken Stew sauce with Mash - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Gary Waite

Chicken Stew sauce with Mash

A leftover broth stew and leftover mash potato can be made into a filling Dinner within a large frying pan.I had leftover homemade chicken stock left,I boiled a whole Large Chicken too gain the chicken stock - I don't recommend shredded chicken through boiling a whole Large chicken for a long time,is so fiddly too remove all the chicken bones and even when you do - some tiny chicken bones will probably still remain.I used a homemade chicken stew,but could make a vegetable stew from a homemade Vegetable Stock,or make a beef stew - stewed mixed vegetables cooked in beef oxo cube's and then add small chopped square's from your cold - cooked,roasted Beef joint,or could use a Lamb stew instead.

Ingredient

Food ration :

2 people

cloves

Garlic

1 tsp.

Sea Salt,maybe more if required

800 g

Maris Piper Potatoes,any type good for mash

250 ml

Pasteurized Cow Milk

100 g

Unsalted Butter

defrosted frozen chicken breasts

Cooking instructions

* Step 1

Put some Olive Oil in a medium saucepan.Fry chopped onions for about 10 minutes,or chopped Leeks,or even both together,then fry the chopped garlic cloves for 1 minute on a high heat and then add the homemade chicken stock and the 1 tsp. of Crystallized Sea Salt.

* Step 2

Add the chopped swede and chopped carrots etc. The swede might be soft after 45 minutes of boiling,but can gently simmer the stew for about 2 hours,will probably need too add more homemade chicken stock,will need a lid on top whilst simmering.

* Step 3

Peel potatoes,boil in a separate saucepan for about 20,or 30 minutes,drain the hot water out and then add the 200ml,or 250ml of Pasteurized Cow Milk and then the 100g of Unsalted Butter,melt - then mash.The mashed potato doesn't need to be hot,for it will be reheated in a large frying pan.

* Step 4

For One portion,add 2 chicken breasts too your large frying pan with Olive Oil in the bottom of the frying pan,sear the chicken breasts on both sides for 2 minutes each and then allow to rest.Maybe add more Olive Oil too the frying pan and then fry some chopped onions,add half of the stew - if too thick,add some clean cold tap water.Boil until thickened through evaporation and then pull the thickened stew too One side of the large frying pan and then add the mash.

* Step 5

Fry until satisfied and then chop up your cold - rested - cooked chicken breasts and then add too your thickened stew,within the large frying pan,when chicken breasts look down in the middle - then serve.Sprinkle a few pinches of Table Salt over the top.

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