I know, you don’t have to say it! Another chicken recipe. This one can be fairly quick and easy. It’s a chicken stew with mashed potatoes (or in my case, mashed celery root and parsnips) on top with a few French-fried onions on top, baked for an hour (less if the stew is already hot). Again, like many of my recipes, feel free to use whatever vegetables you have on hand that your family prefers.
Grease or spray a casserole dish large enough to hold the stew and toppings. This will depend on the amount you need for your family, for me, I made a 4-serving size so used a 2-quart casserole dish. Preheat the oven to 375 degrees. In a skillet over medium heat, add:
2 tablespoons olive oil
When shimmering hot add:
12 ounces of chicken breast, cut into bite-size chunks
Salt and pepper to taste
Brown the chicken turning after about 2 minutes to brown on the other side(s). When chicken is fully browned, but not necessarily fully cooked, remove from the skillet and add to the skillet:
1/2 medium onion, diced
2 stalks celery, diced
1/2 cup carrot slices
1/2 cup green beans
1/2 cup peas
1 teaspoon dried thyme (or parsley, or herb of choice [I really like sage in my chicken dishes]).
Sauté, stirring frequently, until onions are transparent, reduce the heat and cover for 5 minutes or until the green beans and carrots are tender. Remove the vegetables from the pan. Whisk into the remaining fat:
2 tablespoons gluten-free all-purpose flour or enough to absorb all the fat in the pan
Cook the flour for several minutes and then add:
3/4 cup chicken stock
3/4 cup non-dairy milk (anything EXCEPT soy)
Whisk to combine with the flour and get out the lumps and then stir frequently until gravy comes to a bowl and thickens. If it’s too thick, add a little more stock or milk. If it’s too thin, make a slurry of another tablespoon of flour and a little milk and add to the gravy.
Mix in the chicken and vegetables. Top the casserole with:
2 cups mashed potato (or 2 cups celery root puree (see recipe under side dishes)
Sprinkle the top with French-fried onions or paprika. Bake in a pre-heated 375 degree oven for 30-60 minutes depending on if you bake it immediately or put it together to bake later as I did.
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