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1
Saute the chicken breasts in the olive oil in an 8-quart heavy bottom soup pot over high heat.
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2
When browned, remove them and set aside.
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3
Put the celery, carrots and onions into the pot.
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4
Saute for about five minutes.
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5
While the vegetables are cooking, shred or cut the chicken.
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6
After the five minutes, add the garlic and stir constantly for another 30 seconds.
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7
Deglaze the pan with the Sherry.
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8
Stir until most of the alcohol has evaporated.
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9
Return the shredded chicken into the pan.
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10
Pour in the chicken broth.
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11
Bring to a boil, then reduce the heat, add the herbs and simmer for at least two hours (as long as there is liquid, the longer the better).
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12
Mashed Potatoes Part:.
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13
Bring the potatoes to a boil in salted water.
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14
Once they are boiling, cut the heat back to low and let them simmer for at least an hour.
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15
About 10 minutes before serving, drain the potatoes and return them to the pan.
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16
After about 5 minutes, add the butter.
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17
Begin whipping the potatoes and add cream to get them to the desired consistency.
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18
Season with salt and pepper, if desired.
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19
They should not need seasoning, though.
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20
Final Assembly:.
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21
Spoon the mashed potatoes on a plate.
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22
Use a slotted spoon or sieve (we have a disk-like thing with holes in it) to place the chicken-vegetable mixture over the potatoes.
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23
You will have a lot of broth left over that you can freeze or use for other things such as chicken soup or recipes that I will unleash later.
