Potato & Brie Mash with Chicken, Chorizo and Apple Stew
Nothing says ‘winter comfort food’ than a simple stew. This recipe cooks on the stove, but the same results can be achieved by following the recipe and popping the ingredients in a slow cooker for ultimate ease. The combination of the salty Potato & Brie mash paired with the sweet and spicy flavour of the Chicken, Chorizo and Apple stew works wonders, and is sure to impress the whole family.
Visit The Tasty Other’s website for more foodie inspiration like this delicious Cauliflower Salad with Spinach.
- 60 minutes
- Serves 6
- 4 tablespoons Extra Virgin Olive Oil
- 10 shallots, thinly chopped
- 6 organic Chicken thighs
- 3 Garlic cloves, minced
- 80g Chorizo, cubed
- 3 cups organic Chicken stock
- small bunch of fresh Tarragon
- 500ml organic Apple Cider
- 2 tablespoons Corn Flour, mixed very well with 1/3 cup water
- 1 large Gala Apple, cut into thick wedges
For the Mash…
- 1kg Rudolph Potatoes, peeled and cut into small chunks
- 200ml full fat Milk
- 10 Peppercorns
- 2 small Bay leaves
- 1 tablespoon Unsalted Butter
- 100g Brie, soft and cut into chunks
- Salt & freshly ground Black Pepper to taste
- Heat the olive oil in a large pot over a medium heat. Once hot, add the chicken thighs and chopped shallots. Cook until the chicken is lightly browned on both sides and the shallots are soft, approx. 7-10 minutes.
- Add the garlic and chorizo, stir well and cook for another 3 minutes. Add the cider, stock and tarragon, with a pinch of salt and pepper to taste. Bring to a boil and then reduce the heat to a gentle simmer (or transfer the mix to a slow cooker). Cook for about 30 minutes on the hob, or in the slow cooker until the meat is tender and cooked through.
- Add the corn flour to the mix, stir well and cook for another 5 minutes, allowing the stew to thicken.
- Turn the heat off and add the apple wedges. Cover with the lid for at least 5 minutes, or until ready to serve.
- While the chicken is cooking, or prior to serving, prepare the mash. Place the potato chunks in a large pot of boiling, salted water and cook for about 20 minutes, until very soft.
- Drain and leave in a colander for 5 minutes, before placing the potato back in the pot.
- While the potatoes are cooking, prepare the milk. Place the milk in a saucepan, along with the peppercorns, bay leaves and butter. Cook over a medium heat until the butter is melted, but don’t boil. Remove from the heat, take out the bay leaves, and cover with the lid.
- Once the cooked potatoes are back in the pot, pour the milk liquid over the potato, mashing as you. When the mash is smooth enough, add the softened brie chunks and mash again. Season to taste and serve with the chicken stew and plenty of gravy.
Using a slow cooker for stews, soups and casseroles is a great way of prepping your evening meal to be ready for when you get home. Pop all your ingredients in the slow cooker before going to work, turn the slow cooker onto low and you’ll have a delicious meal ready for the whole family when you walk through the door.