This is great basic recipe, you can add all sorts of vegetables, omit the chicken to make it vegetarian, go wild! Double it and freeze it for a quick meal later.
• 3 lbs potatoes, peeled and cut into chunks
• 2 T olive oil
• 2 chicken breasts, diced
• 2-3 garlic cloves minced
• 5 or 6 round carrots, sliced and quartered
• 1 leek or small onion, chopped
• 3 stalks of celery, chopped (you can include the leaves if you like)
• 1 kohlrabi, peeled and chopped
• 1 cup sliced sugar snap peas (you can sub frozen peas)
• 1 1/2 T corn starch or tapioca starch
• 1/2 cup white wine
• 1 1/2 cups chicken or vegetable stock
• 1 T Dijon mustard (optional)
• 1 T fresh tarragon or thyme (optional)
• ¼ cup chopped fresh parsley
• ½ cup chicken broth, potato water or milk
• 2 T butter, olive oil or vegan buttery spread (I use Earth’s Balance)
Cover the potato chunks with cold water and bring to a boil, add a small amount of salt and cook until tender – about 15 minutes.
While the potatoes are cooking, heat olive oil in a large skillet (I love my cast iron skillet) and add chicken and cook stirring until chicken starts to turn white. Add garlic, onions, celery, kohlrabi and carrots and cook until tender about another 2 minutes. Add the corn starch/tapioca to chicken stock and stir until combined. Make a well in the center of the skillet and add wine and chicken stock and stir constantly until it starts to thicken. Add sugar snap peas and simmer about 2 minutes.
Add tarragon or thyme and 1/8 cup of parsley to the chicken mixture, stir and pour into a casserole or rectangle baking dish. Preheat the broiler to 450.
Drain the potatoes and return them to pot, and mash with the remaining parsley, and liquid of choice, salt and pepper. Spread the potatoes over the chicken in the casserole dish. Broil until potatoes are nicely browned.
Serves 6 -8