XL French Herb Chicken Stew over Mashed Potatoes

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid (1 cup for 8 servings), then drain potatoes and return to pot.

Cover to keep warm until ready to mash in Step 6.

Pat chicken* dry with paper towels; season all over with salt and pepper. Coat both sides with 2 TBSP flour (4 TBSP for 8 servings).

Heat a drizzle of oil in a second large, heavy-bottomed pot over medium-high heat. Add chicken and sear until lightly browned, 2-3 minutes per side. (For 8, work in batches, adding a drizzle of oil between batches.) 

Transfer chicken to a plate (it will finish cooking in Step 5). Reserve pot.

While chicken cooks, in a small bowl, combine tomato paste, garlic powder, Worcestershire sauce, stock concentrates, remaining flour, and 1 tsp sugar (2 tsp for 8).

Heat a drizzle of oil in pot used for chicken over medium heat. Add carrots, shallots, mushrooms, and 2 tsp herbes de Provence (4 tsp for 8 servings). Cook, stirring occasionally, until carrots are slightly tender, 3-4 minutes. Season with salt and pepper. (Be sure to measure the herbes de Provence—we sent more!)

Stir in tomato paste mixture and cook until combined, 30-60 seconds.

Add 2 cups water (4 cups for 8) and cook, stirring, until slightly thickened, 1-2 minutes.

Reduce heat to medium low and return chicken to pot with veggies. Cook, stirring occasionally, until chicken is tender and cooked through, 4-5 minutes.

To pot with potatoes, add 3 TBSP butter (6 TBSP for 8 servings). Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Season with salt and pepper.