Chicken and Mushroom Stew
with Mashed Potato and Roasted Broccoli
This is a recipe inspired by the French classic, ‘Coq au Vin’, which is a favourite of our chef André! We’ve made it kid friendly by omitting the wine and made it super easy by using diced chicken breast. We’ve also added some delicious tarragon! Voila!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
Chicken Stock Powder
Diced Chicken Thigh
Onion
Broccoli
Tomato Puree
Garlic Clove
Chestnut Mushrooms
Red Potato
Tarragon
Not included in your delivery
Water for the Casserole
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Chop the potato into 2cm chunks. Peel first if you prefer, but remember all the nutrients are in the skin! Peel and grate the garlic (or use a garlic press). Quarter the chestnut mushrooms. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
Pop the broccoli florets onto a baking tray. Drizzle on some oil and season with salt and pepper. Keep to one side, we will roast them later. Pop the potato into your boiling water and cook on medium high-heat 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.
Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Add the mushrooms and stir-fry until browned, 5-6 mins. Add the garlic and cook for a 1 minute more. Transfer to a plate and add another splash of oil to the pan if it is dry. Add the chicken pieces to the pan and brown on all sides. Stir frequently, this should take around 5 mins.
While the chicken cooks, pop the broccoli on the top shelf of the oven. Roast until crisp at the edges and soft enough to eat, 15-20 mins.
When the chicken is browned stir in the tomato purée. Cook for 1 minute then sprinkle on the flour. Cook for another minute then return the mushrooms to the pan. Pour in the water (see ingredients for amount) and bring to the boil. Stir in and dissolve the stock pot, reduce the heat to medium and simmer the stew until the chicken is no longer pink in the middle and the sauce has thickened nicely, 12-15 mins.
When the potato is ready, drain and then mash until smooth. Add some milk and butter if you have some and season with salt and pepper to taste. Keep warm in the saucepan with the lid on. Finish the chicken stew by stirring in the tarragon, and add a splash of water if you like it saucier. Taste and add salt and pepper if necessary. Share the mashed potato between your plates, with the chicken stew and roasted broccoli alongside. Enjoy!
Next, break the broccoli down into small florets (or broccoli trees!) Pick the tarragon leaves, discard the stalks and roughly chop the leaves. Keep for later.
When your chicken has been cooking for 10 mins, remove the lid from the chicken pan, reduce the heat to low and leave it bubbling away for a further 20 mins. Tip: The chicken is cooked when the centre is no longer pink.
When your potatoes are ready, drain them in a colander and return them to the pot off the heat. Season to taste with salt and black pepper. Mash your potatoes with a potato masher, a splash of milk and a knob of butter (if you have some!) Place the lid back on the pan to keep warm.
When your mashed potatoes are ready, pop the broccoli into a wide frying pan with a glug of oil. Stir fry for 2 mins and then add your leftover garlic. Cook for a minute more and then add a splash of water. Pop a lid on and cook the broccoli over medium heat for another 3 mins.
When everything is ready, sprinkle the chopped tarragon onto your chicken stew and serve with your garlicky broccoli and your creamy potatoes!
