Some days call for a dish that feels like a warm hug at the dinner table. Today was one of those days, especially when it's getting colder and the rain doesn't seem to stop. I had chicken thighs in the fridge, little time to prepare and still wanted something hearty and flavourful. That's where my Simple Chicken Stew with Mash comes in. It's fuss-free, doesn't need hours of marinating yet rewards you with layers of flavour and a plate that looks as good as it tastes.
Traditionally, a stew might have potato cubes simmering inside. But I love serving stew with mash instead. The rich, glossy gravy drapes itself over the mash, soaking in and each spoonful feels luxurious. The chicken thighs turn beautifully tender, the skin caramelises to a golden crisp and the vegetables melt into the sauce. The mash adds silky, buttery backdrop that balances the richness perfectly.
Looking at the finished dish, it's the kind of meal that instantly makes you want to sit down and tuck in. Simple, homely and comforting - exactly what you need on a chilly evening.
To make this dish, you'll need:
Season the chicken thighs with salt and pepper. Heat olive oil in a pan, then sear them until both sides are golden brown and the skin is crisp. Set aside, they'll finish cooking later.
In the same pan, sauté onion and garlic in the rendered chicken fat until fragrant. Add mushrooms, carrots and celery. Stir-fry briefly before pouring in the wine. Let it bubble and reduce, deepening the flavour.
Sprinkle flour over pan, stirring quickly to avoid lumps. Add chicken stock and tomato passata and stir as the liquid thickens into a glossy broth. Return the chicken thighs, skin side down and add thyme and bay leaves. Simmer gently for 15 minutes.
While the stew simmers, peel and cube the potatoes and sweet potato. Boil until soft, then mash with warmed milk and butter. The sweet potato gives the mash a golden hue and a delicate sweetness that my children love.
Preheat the oven to 180°C. Transfer the stew to a casserole dish, flipping the chicken so the skin faces upwards. Bake for 30 minutes until the chicken is crisp, golden and nested in the thick, bubbling gravy.
I like to plate this Simple Chicken Stew with Mash in a shallow bowl. I pipe the mash into neat rosettes, golden spirals that hold their shape and soak up the sauce. Next, I place the chicken thighs, their skins glistening from the oven. Around them sit chunks of carrot, celery and mushroom, half-submerged in the rich red-wine gravy. A fresh bay leaf and a sprig of thyme complete the dish with a pop of green.
The taste is every bit as comforting as it looks. The chicken is tender and juicy, the gravy rich and savoury with a hint of sweetness from the vegetables and the mash is creamy with a buttery finish. Every spoonful is a balance of textures and flavours - hearty, warming and deeply satisfying.
This Simple Chicken Stew with Mash is proof that you don't need hours of preparation to make a meal that feels special. With just a handful of ingredients and a straighforward method, you can serve up a dinner that looks beautiful, tastes indulgent and comforts the soul.
It's the kind of dish I know I'll be making again and again, not only because it's easy but because my family love it.
Like chicken recipes? Head over to the Chicken section on my blog for more inspirations, from quick weekday dinners to slow-cooked family favourites, there's plenty waiting for you to try.
This Simple Chicken Stew with Mash is the ultimate comfort food – tender chicken thighs cooked in a flavourful gravy with carrots, celery, and mushrooms, then finished in the oven until golden. Served over creamy mash with a hint of natural sweetness from sweet potato, it’s a hearty, homely dish perfect for chilly evenings and busy weeknights alike.
