A generous helping of fluffy, smooth potato mash is served with a wonderful, red wine-braised chicken stew with an undercurrent of tangy tomato paste. It’s time to dine, Chef!
Comforting Chicken Stew & Mash
Comforting Chicken Stew & Mash
with red wine & fresh thyme
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Chicken
- Chicken Stock
- Cornflour
- Free-range Chicken Pieces
- Fresh Thyme
- Onion
- Onions
- Potato
- Red Wine
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Milk (optional)
MAKE THE MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
GOLDEN CHICKY
Boil the kettle. Pat the chicken dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 200ml of boiling water.
TAKING STOCK
Place the cornflour in a small bowl and mix in 1 tbsp of the diluted stock until a runny paste. Return the pan to a medium heat with a drizzle of oil. When hot, fry the carrot pieces and the diced onion until golden, 4-5 minutes (shifting halfway).
WINE O’CLOCK
When the carrot & onion are browned, add the tomato paste and ½ the chopped thyme, and fry until fragrant, 30-60 seconds (shifting constantly). Add the diluted stock, the slurry, the wine, and the browned chicken. Bring to the boil. Reduce the heat and simmer until the chicken is cooked through and the sauce has thickened, 12-15 minutes. Season to taste.
VOILA!
Plate up the mash. Side with the chicken stew and all the saucy goodness. Garnish with the remaining thyme.
Potato - 200g
Free-range Chicken Pieces - 2
Chicken Stock - 5ml
Cornflour - 5ml
Carrot - 120g
Onion - 1
Tomato Paste - 7,5ml
Fresh Thyme - 2g
Red Wine - 30ml
MAKE THE MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
GOLDEN CHICKY
Boil the kettle. Pat the chicken dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 400ml of boiling water.
TAKING STOCK
Place the cornflour in a small bowl and mix in 2 tbsp of the diluted stock until a runny paste. Return the pan to a medium heat with a drizzle of oil. When hot, fry the carrot pieces and the diced onion until golden, 4-5 minutes (shifting halfway).
WINE O’CLOCK
When the carrot & onion are browned, add the tomato paste and ½ the chopped thyme, and fry until fragrant, 30-60 seconds (shifting constantly). Add the diluted stock, the slurry, the wine, and the browned chicken. Bring to the boil. Reduce the heat and simmer until the chicken is cooked through and the sauce has thickened, 12-15 minutes. Season to taste.
VOILA!
Plate up the mash. Side with the chicken stew and all the saucy goodness. Garnish with the remaining thyme.
Potato - 400g
Free-range Chicken Pieces - 4
Chicken Stock - 10ml
Cornflour - 10ml
Carrot - 240g
Onion - 1
Tomato Paste - 15ml
Fresh Thyme - 4g
Red Wine - 60ml
MAKE THE MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
GOLDEN CHICKY
Boil the kettle. Pat the chicken dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 600ml of boiling water.
TAKING STOCK
Place the cornflour in a small bowl and mix in 3 tbsp of the diluted stock until a runny paste. Return the pan to a medium heat with a drizzle of oil. When hot, fry the carrot pieces and the diced onion until golden, 5-6 minutes (shifting halfway).
WINE O’CLOCK
When the carrot & onion are browned, add the tomato paste and ½ the chopped thyme, and fry until fragrant, 30-60 seconds (shifting constantly). Add the diluted stock, the slurry, the wine, and the browned chicken. Bring to the boil. Reduce the heat and simmer until the chicken is cooked through and the sauce has thickened, 15-20 minutes. Season to taste.
VOILA!
Plate up the mash. Side with the chicken stew and all the saucy goodness. Garnish with the remaining thyme.
Potato - 600g
Free-range Chicken Pieces - 6
Chicken Stock - 15ml
Cornflour - 15ml
Carrot - 360g
Onions - 2
Tomato Paste - 22,5ml
Fresh Thyme - 6g
Red Wine - 90ml
MAKE THE MASH
Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
GOLDEN CHICKY
Boil the kettle. Pat the chicken dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken until browned, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 800ml of boiling water.
TAKING STOCK
Place the cornflour in a small bowl and mix in 3 tbsp of the diluted stock until a runny paste. Return the pan to a medium heat with a drizzle of oil. When hot, fry the carrot pieces and the diced onion until golden, 5-6 minutes (shifting halfway).
WINE O’CLOCK
When the carrot & onion are browned, add the tomato paste and ½ the chopped thyme, and fry until fragrant, 30-60 seconds (shifting constantly). Add the diluted stock, the slurry, the wine, and the browned chicken. Bring to the boil. Reduce the heat and simmer until the chicken is cooked through and the sauce has thickened, 15-20 minutes. Season to taste.
VOILA!
Plate up the mash. Side with the chicken stew and all the saucy goodness. Garnish with the remaining thyme.
Potato - 800g
Free-range Chicken Pieces - 8
Chicken Stock - 20ml
Cornflour - 20ml
Carrot - 480g
Onions - 2
Tomato Paste - 30ml
Fresh Thyme - 8g
Red Wine - 120ml
Woolies Products in this dish
