Chicken with Smashed Potatoes

Serves 4+
Cook Time: 30 min.

1 1/2 lbs. baby red potatoes, quartered
1 T. olive oil
4 medium skinless boneless chicken breast halves, cut into bite size pieces
1/2 t. salt, divided
1/4 t. black pepper, divided
5 oz. carrots, cut into 2" x 1/4" pieces
1 c. chicken broth
1/4 c. heavy whipping cream
1/2 t. dried tarragon, crumbled
1 c. frozen peas, thawed
1 T. butter
(tarragon sprigs)

In 5 qt. Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer until tender, about 12 minutes.

Meanwhile, in nonstick 12" skillet, heat oil over medium-high heat until very hot. Add chicken and sprinkle with 1/4 t. salt and 1/8 t. pepper; cook 6 minutes, stirring occasionally. Then cover and reduce heat to medium, cooking until no longer pink, about 8 minutes. Transfer chicken somewhere to keep warm (such as a plate and then cover with foil).

To that same skillet, add carrots, broth, cream and dried tarragon; cover and cook over medium-high heat until carrots are tender, about 5 minutes. Remove skillet from heat and stir in peas.

Coarsely mash potatoes with  butter and remaining salt and pepper. Spoon potatoes onto platter; top with chicken and veggie mixture. Garnish with tarragon.

Supposedly something like 450 calories per serving and 40 g of protein for you prego peoples. To make it leaner, cut the cream and increase the broth by 1/4 c.

Kielbasa and Red Potato Stew

Be ye warned: this takes a good 2 1/2+ hours to make from start to finish. But it is totally worth it. 


Serves 10
Prep. Time: 15 min.
First Round of Baking: 45 min.
Second Round: 60 min.
Last Bit: 15 min. 

10 medium red potatoes, cut into quarters

1 onion, coarsely chopped

1 green bell pepper, coarsely chopped

1 red bell pepper, coarsely chopped

2 lbs. smoked Polish sausage or Kielbasa, cut into bite sizes

1/3 c. olive oil

1 T. basil

2 t. salt

1 t. pepper

2 c. heavy whipping cream

3 T. cornstarch

3 T. water

Mix oil, basil, salt and pepper together.  Get all your ingredients chopped up properly. Put potatoes, onions, peppers, and sausage in a large roasting pan.  Pour oil mixture into roasting pan and mix until everything is well coated.  Cover with lid or foil and bake at 350 for 45 minutes.  Remove from oven and pour cream into pan, stirring carefully.  Return to oven and bake 45 to 60 minutes more, until potatoes are tender.  Combine cornstarch and water; pour into stew, carefully stirring.  Place roasting pan on the stove top and bring to a boil, stirring constantly until liquids thicken.