Braised Chicken Stew with Mashed Potato

Name: Braised Chicken Stew with Mashed Potato
Prep time: 21 min
Cook time: 11 min
Total time: 32 min
Yield: 4 servings
Cuisine: British
Ingredients: 400g chicken thighs; 1 cup peas; 1/2 cup swede; 200g leeks; 4 servings mashed potato; 1 tbsp thyme; 2 tsp wholegrain mustard; 2 tsp mint sauce; to taste HP sauce; 1 tbsp olive oil; to taste salt and black pepper

A braised British chicken thigh stew with peas, swede and leeks, finished with thyme, wholegrain mustard and mint sauce, served over mashed potato.

Total time

32 min

Prep

21 min

Cook

11 min

Difficulty

easy

Cuisine

British

gluten-free

Ingredients

400gchicken thighs

1 cuppeas

1/2 cupswede

200gleeks

4 servingsmashed potato

1 tbspthyme

2 tspwholegrain mustard

2 tspmint sauce

to tasteHP sauce

1 tbspolive oil

to tastesalt and black pepper

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.

Calories

309

Protein

36g

Fat

8.4g

Carbs

22.1g

Fiber

5.6g

Sodium

183mg

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