Chicken Stew
with Tarragon and Mashed Potatoes
This dish is so soothing. Sometimes the simplest ingredients come together to create a dish that's far greater than the sum of their parts. With a warming but bright-flavoured sauce and a good helping of smooth, creamy mash it's comfort food at its best. We hope you enjoy it as much as we do!
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
1
Potato
1
Onion
2
Garlic Clove
2
Leek
1
Carrot
½
Tarragon
8
Flour
(Contains Cereals containing gluten)
4
British Chicken Thighs
1
Cider Vinegar
(Contains Sulphites)
½
Chicken Stock Pot
½
Milk
(Contains Milk)
Not included in your delivery
200
Water
Nutritional information
Utensils
Instructions
Boil a large saucepan of water with a pinch of salt. Chop the potatoes into 2cm cubes (no need to peel). Add the potato to the boiling water. Simmer for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander
Meanwhile, halve, peel and thinly slice the onion into half moons. Peel and grate the garlic (or use a garlic press). Remove the root and dark green tops from the leek, cut in half lengthways and thinly slice into half moons. Peel the carrot and remove the top and bottom, then cut in half lengthways and chop into ½cm cubes. Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
Heat a splash of oil in a large frying pan over medium-high heat. In the bowl, mix the flour with a pinch of salt and some black pepper, dip the chicken thighs into the flour and pat off any excess. Add to the pan. Fry for 3-4 mins on one side. Turn over. Fry for 1-2 mins more then remove from the pan. TIP: The flour will help to tenderise the chicken and thicken the sauce later.
Add the onion, garlic, leek and carrot (add a little oil if the pan is dry) to the pan and turn the heat to medium. Cook for 4-5 mins, until soft. Add the cider vinegar. Stir and allow it to evaporate. Return the chicken to the pan along with the chicken stock pot and the water (amount specified in the ingredient list). Cover with a lid. Cook for 10 mins. Remove the lid and simmer until the sauce has reduced by half.
Once the potatoes are drained, pop them back in the pan. Add the milk, a pinch of salt, a grind of black pepper and a knob of butter (if you have some). Mash until smooth.
When the chicken is cooked and the sauce has reduced by half, taste for seasoning and add some salt or black pepper if necessary. TIP: The chicken is cooked when it is no longer pink in the middle. Finally sprinkle in the tarragon. TIP: Add the tarragon bit by bit, as its flavour can be quite strong! Serve the chicken stew on top of your creamy mash. Enjoy!
