Ingredients: |
Ingredients: 4 slices of bacon
8 boneless skinless chicken thighs (or 4 chicken breasts)cut into bite-sized cubes
½ tsp. salt
1 pint button mushrooms, halved
2 onions, chopped
2 carrots, chopped
2 stalks of celery, chopped
4 cloves od garlic, minced
¼ cup all-purpose flour
3 cups of chicken broth or water
2 cups frozen peas or beans
1 cup milk
1 tsp. dried thyme
Topping: 6 large russet potatoes, quartered
½ cup milk
16 oz. aged cheese, shredded
|
Directions: |
Directions:Preheat oven to 400ºF. Lightly spray a 9 X 13 " baking pan. Cook bacon in a large stew pot until crisp. Reserve on a paper towel and crumble when it has cooled. Season chicken with salt. Working in batches, brown chicken pieces on all sides in the bacon fat, 5 min. or o. Remove chicken and set aside.
Add mushrooms & stir for about 5 min. until browned. Add onions, celery, carrots and garlic to pot and sauté until fragrant, about 3 min. Sprinkle flour over it all , stirring then slowly add chicken broth, stirring constantly until smooth. Add chicken, peas, milk & thyme. Bring to a boil then reduce heat and simmer for 5 min. Pour into prepared pan.
Make potato crust. Boil lightly salted water and add potatoes, simmer for about 15 min. Warm ½ cup milk. Drain potatoes, return to pot and mash. Stir in milk and cheese. Spread evenly over the chicken stew. Place casserole on a baking sheet and bake for 20 - 30 min.
Can be easily halved.
(from Michael Smith "Real Food, Real Good - p.129) |
This recipe for Chicken Stew Mashed Potato Casserole is from