This tasty recipe is made with extra lean ground chicken, rather than the usual beef. Adding kale to this comfort food adds more nutritional value and flavour.
|1 lb||Maple Leaf Prime Naturally extra lean ground chicken|
|2||Yukon Gold potatoes, peeled and chopped in large chunks|
|.5||onion, peeled and finely chopped|
|1 cup||low salt chicken broth|
|.3 cup||frozen green peas|
|2||carrots, peeled and chopped|
|1 bunch||fresh kale finely minced|
|1 tbsp||Worcestershire sauce|
|1 tbsp||fresh parsley minced|
|2 tsp||ground Papkika|
Spray a medium oven proof casserole dish with non stick spray.
In a medium pot, add potatoes and cover with water, add 1 tsp salt. Bring to boil and cook until tender. Strain, mash with 2 tbsp butter and set aside.
Preheat oven to 375 degrees F
In a large skillet, add 2 Tbsp butter and onions, cook until soft on low to medium heat. Add flour and Chicken Broth. While Stirring, cook until it starts to thicken, about 5 minutes. Add chicken, carrots, kale, salt, pepper and Worcestershire sauce. Cook until chicken is cooked through and no longer pink. About 10 minutes. Now add the peas and cook another 2 minutes.
Ladle the stew into the greased casserole dish, top with the mash potatoes. Run a fork all around the potatoes for the design and sprinkle with parsley and paprika.
Bake for 30 minutes or until bubbly and golden brown on top.
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