Put some Olive Oil in a medium saucepan.Fry chopped onions for about 10 minutes,or chopped Leeks,or even both together,then fry the chopped garlic cloves for 1 minute on a high heat and then add the homemade chicken stock and the 1 tsp. of Crystallized Sea Salt.

Add the chopped swede and chopped carrots etc. The swede might be soft after 45 minutes of boiling,but can gently simmer the stew for about 2 hours,will probably need too add more homemade chicken stock,will need a lid on top whilst simmering.

Peel potatoes,boil in a separate saucepan for about 20,or 30 minutes,drain the hot water out and then add the 200ml,or 250ml of Pasteurized Cow Milk and then the 100g of Unsalted Butter,melt - then mash.The mashed potato doesn't need to be hot,for it will be reheated in a large frying pan.

For One portion,add 2 chicken breasts too your large frying pan with Olive Oil in the bottom of the frying pan,sear the chicken breasts on both sides for 2 minutes each and then allow to rest.Maybe add more Olive Oil too the frying pan and then fry some chopped onions,add half of the stew - if too thick,add some clean cold tap water.Boil until thickened through evaporation and then pull the thickened stew too One side of the large frying pan and then add the mash.

Fry until satisfied and then chop up your cold - rested - cooked chicken breasts and then add too your thickened stew,within the large frying pan,when chicken breasts look down in the middle - then serve.Sprinkle a few pinches of Table Salt over the top.