Food Mashed Potato Chicken Stew Fun idea! Mashed potatoes are the secret thickener and tasty topper for this stew. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 26, 2014 Print Share Prep Time: 25 mins Cook Time: 28 mins Total Time: 53 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ¼ pounds skinless, boneless chicken breast, cut into 1-inch pieces ¼ teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons olive oil 1 cup coarsely chopped onion 2 cups sliced celery 2 cloves garlic, minced 2 14.5 ounce can chicken broth or 3-1/2 cups chicken stock 1 8 ounce can tomato sauce ¾ cup extra-dry vermouth, dry white wine or chicken broth 2 bay leaves 1 10 ounce package frozen mixed vegetables ¾ teaspoon dried sage, crushed Cracked black pepper 2 pounds Yukon gold potatoes or baking potatoes, peeled and quartered ¼ cup butter, softened ⅓ cup milk Salt Ground black pepper Directions Sprinkle chicken with 1/4 teaspoon each salt and pepper. In a 4-quart Dutch oven, cook chicken in hot olive oil over medium-high heat for 5 minutes or until browned. Remove with a slotted spoon; set aside. Add onion, celery and garlic to the Dutch oven. Cook and stir over medium heat for 4 minutes. Add broth, tomato sauce, vermouth and bay leaves. Bring to boiling; reduce heat. Return chicken to pan. Simmer, covered, for 20 minutes. Stir in mixed vegetables and sage. Cook, uncovered, for 8 to 10 minutes or until vegetables are tender, stirring occasionally. Meanwhile, make Mashed Potatoes. In a medium saucepan, place potatoes in salted water to cover. Cover and bring to boil; cook for 20 to 25 minutes or until tender; drain. Mash or beat with an electric mixer on low speed; add butter, salt and pepper. Add enough milk to make light and fluffy. To serve stew, remove bay leaves; discard. Stir half the potatoes into the stew. Mound remaining potatoes in six soup bowls. Spoon stew around potatoes; sprinkle with pepper. Print Nutrition Facts (per serving) 389 Calories 11g Fat 40g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 389 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 85mg 28% Sodium 1085mg 47% Total Carbohydrate 40g 15% Total Sugars 6g Protein 27g Vitamin C 34mg 169% Calcium 75mg 6% Iron 3mg 14% Potassium 1242mg 26%