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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.
450
Potatoes
260
Diced Chicken Thigh
8
Plain Flour
1
Onion
120
Sliced Mushrooms
1
Red Wine Jus Paste
1
Chives
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
150
Water
Fill and boil your kettle. Bring a large saucepan of water to the boil with 1/2 tsp of salt for the potatoes. Chop the potatoes into 2cm chunks (no need to peel). When boiling, add the potatoes and cook until tender, about 12-15 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain the potatoes in a colander.
Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the chicken and flour. Season with salt and pepper. Stir together to coat the chicken. Cook until golden on the outside, 3-5 mins. Stir occasionally.
While the chicken cooks, halve, peel and thinly slice the onion. Roughly chop the chives (or use scissors).
Once the chicken is browned, add the onion and sliced mushrooms to the pan. Season with salt and pepper and cook until the mushrooms have browned and the onion softened, 4-5 mins. Stir occasionally.
Once the veggies are soft, add in the red wine jus paste and boiling water (see ingredient list for amount). Bring to a boil, stirring to dissolve the paste. Simmer for 2-3 mins, then remove from the heat and stir in half the chives. Taste and add salt and pepper if you feel it needs it. Add a splash of water if it's a bit thick.
Put your potatoes back in the pan and add a knob of butter and a splash of milk if you have it. Add the hard Italian style cheese and mash until smooth. Serve in bowls with the chicken stew on top and a sprinkling of remaining chives. Enjoy!