Chicken Leek Stew with Mashed Potatoes

• Gluten free

• Meat

  • 1 lb Chicken breast

• Produce

  • 2 Carrots
  • 1 tsp Garlic powder
  • 1 bunch Leeks
  • 1 cup Peas, frozen
  • 2 cups Potatoes
  • 1 tsp Thyme, dried

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 tsp Paprika, smoked
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1/3 cup Milk

Found on sarahscucinabella.com

Description

Ingredients

• 2 tbsp olive oil
• 1 bunch leeks, cut into 1-inch pieces, halved and soaked to clean
• 2 carrots, peeled and diced
• 1 lb chicken breast, cut into 1-inch cubes
• salt and pepper, to taste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 cups chicken stock, plus ¼, divided
• 1 cup frozen peas
• 2 tbsp cornstarch
• 2 cups cubed potatoes
• 1 tbsp butter
• ⅓-1/2 cup milk, to taste
• salt, pepper and garlic powder, to taste

Directions

• Heat the olive oil in a large skillet over medium heat. Add the cleaned, chopped leeks and the diced carrots. Cook, stirring occasionally, until beginning to brown. Add the diced chicken and stir to combine. Brown the chicken on all sides.
• Season the chicken and vegetable mixture with salt and pepper, sparingly. You can add more later, but you can never subtract these spices. Then add the dried thyme, smoked paprika and garlic powder. Stir well. Add 2 cups of chicken stock and stir well. Add the peas.
• Cover and cook on medium heat for 15 minutes. Reduce heat to low. Whisk together the remaining stock and the cornstarch. Drizzle in and stir to combine. Cover and simmer for an additional 10-15 minutes, until thickened. Taste and season additionally as desired.
• While the chicken and vegetable mixture is cooking, boil the potatoes to tender. Drain well. Stir in the butter, chopped into pieces, and melt. Mash the potatoes with a potato masher. Add milk, a little at a time, to desired consistency. Season well with salt and pepper. A touch of garlic powder is a nice addition too.
• To serve: Portion the mashed potatoes into four soup bowls (wide bottom bowls). I like to place the potatoes on one side of the bowl. Divide the chicken leek stew into the four bowls as well. Enjoy immediately.