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Braised Chicken Stew with Mashed Potato
A braised British chicken thigh stew with peas, swede and leeks, finished with thyme, wholegrain mustard and mint sauce, served over mashed potato.
Ingredients
Instructions
Season the chicken thighs and stir-fry them over medium-high heat until well browned, about 5 minutes.
Add the peas, swede and leeks, cooking until softened, about 4 minutes.
Stir in the thyme, wholegrain mustard, mint sauce and HP sauce for 2 minutes.
Boil and mash the potato separately, keeping it warm.
Let the chicken simmer for about 18 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the mashed potato, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
