Ingredient and Portion
Chicken Cottage Pie
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From Tham Jing Wen Submit
This chicken stew topped with grilled mashed potatoes is the ideal hot dish for a hearty Christmas dinner, to be shared by the family at the table!
Serves 4-6 people
For the stew:
2 sticks of celery
2 medium onions
2 carrots
3 sprigs of fresh thyme
1 tbsp plain flour
1 can of chopped tomatoes (400gm)
500 gm of boneless and skinless chicken thighs
500ml white wine
1/4 cup olive oil
Black pepper
Salt
For the mash topping:
1 kg potatoes
1/4 cup of milk
5 tbsp unsalted butter
1 sprig of fresh rosemary
Olive oil
For the stew:
2 sticks of celery
2 medium onions
2 carrots
3 sprigs of fresh thyme
1 tbsp plain flour
1 can of chopped tomatoes (400gm)
500 gm of boneless and skinless chicken thighs
500ml white wine
1/4 cup olive oil
Black pepper
Salt
For the mash topping:
1 kg potatoes
1/4 cup of milk
5 tbsp unsalted butter
1 sprig of fresh rosemary
Olive oil
Method
1. Slice up the celery roughly. Peel and chop up the onions and carrots, then put them in a casserole pot together with the celery and the olive oil. Fry them for about 10 mins on medium heat.
2. Now add the chicken and flour, followed by the wine and tomatoes. Stir it and season with salt and pepper.
3. Bring it to the boil, cover the pot and turn down the heat to a simmer. At this point also preheat the oven to 190°C to prepare for the topping. Leave for about 1 hour and you can prepare the topping during this time, then return to take off the lid and continue to simmer for about 30 mins more.
4. For the topping, peel the potatoes, cut them in half and boil them in salted water. Boil or about 10 mins or until tender.
5. Start mashing them with the milk, butter, and some salt and pepper. Once it´s all creamy, top off the finished stew with the mashed potatoes. Pluck some rosemary leaves and scatter them over the topping, then drizzle some olive oil over it as well.
2. Now add the chicken and flour, followed by the wine and tomatoes. Stir it and season with salt and pepper.
3. Bring it to the boil, cover the pot and turn down the heat to a simmer. At this point also preheat the oven to 190°C to prepare for the topping. Leave for about 1 hour and you can prepare the topping during this time, then return to take off the lid and continue to simmer for about 30 mins more.
4. For the topping, peel the potatoes, cut them in half and boil them in salted water. Boil or about 10 mins or until tender.
5. Start mashing them with the milk, butter, and some salt and pepper. Once it´s all creamy, top off the finished stew with the mashed potatoes. Pluck some rosemary leaves and scatter them over the topping, then drizzle some olive oil over it as well.
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