Creamy Dutch Chicken Stew with Gouda Mashed Potatoes and Crunchy Greens Salad

Allergens

Gluten (in flour) - Dairy (Gouda cheese and cream)

Ingredients

• 1 whole chicken, cut into 8 pieces
• 1 lb baby potatoes, washed and halved
• 2 cups crumbled Gouda cheese
• 1/2 cup all
• purpose flour
• 1/4 cup olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 2 cups low
• sodium chicken broth
• 1 lb mixed greens (e.g., arugula, spinach, and kale)
• 1/4 cup lemon juice
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions

1. In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, about 20 minutes. Drain and set aside.
2. In another pot, melt half of the Gouda cheese with cream over low heat until smooth, then mash the cooked potatoes into the sauce. Season with salt and pepper to taste. Keep warm.
3. Pat the chicken pieces dry and season with salt and pepper. Dredge in flour to coat.
4. In a large skillet, heat olive oil over medium high heat. Brown the chicken on all sides, about 5 minutes per side. Remove from skillet and set aside.
5. In the same skillet, sauté onions until translucent, then add garlic and cook for another minute.
6. Deglaze the pan with white wine, scraping any brown bits from the bottom. Add chicken broth and bring to a simmer. Return the browned chicken to the skillet and reduce heat to low. Cover and simmer until chicken is cooked through and tender, about 30 minutes.
7. In a large salad bowl, toss mixed greens with lemon juice, Dijon mustard, salt, and pepper. Serve on the side.
8. To serve, place a dollop of mashed potatoes on each plate, then top with a chicken piece and a ladleful of sauce. Garnish with a small portion of the crunchy greens salad.

Chef’s Insight

To ensure tender chicken, use bone-in pieces or a pressure cooker to reduce cooking time.

Notes

Feel free to substitute mixed greens with your favorite salad ingredients.