Recipe of Perfect Chicken Stew sauce with Mash

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken stew sauce with mash. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Chicken Stew sauce with Mash is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chicken Stew sauce with Mash is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken stew sauce with mash using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Stew sauce with Mash:

1. Get Plenty of homemade chicken stock
2. Get Onions,Leeks,or both
3. Make ready Swede
4. Get Carrots
5. Make ready cloves Garlic
6. Get Brussel Sprouts (optional)
7. Get Celery (optional)
8. Make ready 1 tsp. Sea Salt,maybe more if required
9. Get Table Salt for seasoning at the end
10. Prepare Olive Oil
11. Get For the mash potato
12. Take 800 g Maris Piper Potatoes,any type good for mash
13. Prepare 250 ml Pasteurized Cow Milk
14. Take 100 g Unsalted Butter
15. Make ready The meat
16. Get 4 defrosted frozen chicken breasts
17. Take Parsnips

Steps to make Chicken Stew sauce with Mash:

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.
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.
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.
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.
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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