This dish is homey and economical. The filling can be prepared a day in advance, then warmed before topping it with the potatoes. The chili mashed potatoes also make a delicious side dish for a grilled steak.
Serves 8 to 10
3 tablespoons olive oil
2 tablespoons unsalted butter
1 red onion, diced
2 ribs celery, diced
1 red bell pepper, cored, seeded, and diced
1 green bell pepper, cored, and diced
3 garlic cloves, minced
1 jalapeño, seeded and minced
¼ cup all-purpose flour
8 cups shredded cooked, chicken
¾ cup dry white wine
3 cups chicken broth
¼ cup chopped fresh parsley
2 teaspoons chopped fresh thyme or ½ heaping teaspoon dried thyme
1 teaspoon red pepper flakes
Kernels from 2 ears fresh corn (1 cup fresh or frozen corn)
Salt and freshly ground black pepper to taste
1 recipe Classic Mashed Potatoes
2 teaspoons chili powder
Fresh parsley and fresh thyme, to garnish, optional
1. Preheat the oven to 400 degrees.
2. Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until slightly brown, about 5 minutes. Add the celery, red bell pepper and green bell pepper and cook 3 minutes more, stirring occasionally. Add the garlic and jalapeño and cook 3 minutes more, stirring occasionally.
3. Add the flour and cook, stirring constantly, until the flour starts to brown slightly, about 5 minutes. Add the chicken and wine and stir until the wine begins to evaporate, about 1 minute. Slowly add the chicken broth, and continue to cook, stirring frequently, until the mixture begins to thicken and coats the back of a spoon. Reduce heat to low, bring the mixture to a low boil, and cook 5 to 10 minutes or until the mixture thickens and is creamy.
4. Remove from the heat and add the parsley, thyme, red pepper flakes, and corn. Season with salt and pepper, and transfer the mixture to a 9 by 13-inch baking dish.
5. To make the chili mashed potatoes, mix Classic Mashed Potatoes with 1 teaspoon of the chili powder in a bowl until well combined.
6. Spoon the chili mashed potatoes on top of the chicken and bake 20 to 30 minutes or until the potato peaks are slightly brown and the chicken mixture is bubbling around the sides of the dish. Remove from the oven, sprinkle with the remaining chili powder and the parsley and thyme, if desired. Serve immediately.
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