Chicken, tomato and mushroom stew with garlic Parmesan mash
User Reviews
4.4
24 reviews
Good
-
Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
4 -6
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Course
Main Course, Dinner
Chicken, tomato and mushroom stew with garlic Parmesan mash
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Simple but delicious and comforting chicken, tomato and mushroom stew with garlic parmesan mashed potatoes makes for a perfect dinner.
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Ingredients
for the stew
- 3 tablespoons olive oil for sautéing
- 1 kg chicken thigh chopped into bite-sized pieces, boneless
- 1 red onion finely chopped
- 1 carrot peeled and chopped
- 2 celery finely chopped, sticks
- 3 garlic thinly sliced, cloves
- 1 bay leaf
- 2 thyme sprigs, fresh
- 250 g mushrooms halved
- 1 tablespoon flour
- 1 x 400g approx 12 oz can chopped tomatoes
- 1 cup chicken stock
- 1/2 cup cream
- salt to taste
- black pepper to taste
- parsley for garnish, fresh
for the garlic parmesan mash
- 8 potato large
- 1 garlic head
- 2 tablespoons butter adjust amounts to your own preference
- 1/2 cup Parmesan Cheese grated
- 1/2 cup heavy cream whole milk
- salt to taste
- black pepper to taste
Instructions
- To make the mashed potatoes, pre-heat the oven to 200°c and place the potatoes whole, straight on the oven rack to roast for 90 minutes - 2 hours or until a knife can easily be inserted.
- Wrap the garlic head in a piece of foil and roast alongside the potatoes until the cloves are soft and sweet.
- In the meantime, start with the stew.
- Heat the oil in a pot/deep pan and brown the chicken in batches.
- Remove the chicken from the pot and set aside.
- Add the onion, celery and carrot to the pot and sauté until soft and fragrant.
- Add the garlic, mushrooms, bay leaf and thyme and sauté for a further 5 minutes.
- Add the chicken and all its juices back to the pot and add the flour.
- Stir to coat all the ingredients in the flour then add the tomatoes and the stock, making sure to scrape the brown bits off the bottom of the pot.
- Lower the heat and cover the pot. Allow to simmer for 20 minutes. Add more liquid if necessary half-way through.
- After 20 minutes, remove the lid and add the cream and season to taste. Allow to simmer for another 5 minutes.
- While the stew is simmering, halve the cooked potatoes and scoop out the flesh (be careful, they will be very hot). Squeeze the roasted garlic from their papery skins and add to the potato.
- Mash the potato with the butter, milk, salt and pepper. Add the Parmesan cheese and stir in.
- Serve the stew with the mash.
Genuine Reviews
User Reviews
Overall Rating
4.4
24 reviews
Good
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