Red Wine Chicken and Mushroom Stew
with Buttery Mash
Looking for a quick and tasty midweek dinner option? Try cooking up our Red Wine Chicken and Mushroom Stew in just 20 minutes for a delicious and speedy meal.
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
450 grams
Potatoes
260 grams
Diced British Chicken Breast
120 grams
Sliced Mushrooms
40 grams
Prunes
2 unit(s)
Garlic Clove
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
1 sachet(s)
Mixed Herbs
28 grams
Red Wine Stock Paste
(Contains Sulphites)
Not included in your delivery
275 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) While it boils, chop the potatoes into 2cm chunks (no need to peel).
c) Pour the boiling water into a large saucepan with 1/2 tsp salt.
d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and sliced mushrooms to the pan. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Cook until browned all over, 5-6 mins. Stir occasionally.
a) Meanwhile, finely chop the prunes into 1cm pieces. Peel and grate the garlic (or use a garlic press).
b) Add the garlic to the chicken and mushrooms for the final min of cooking and stir-fry until fragrant.
c) Pour in the water for the sauce (see pantry for amount) and bring to a boil. Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
a) Stir the prunes, mixed herbs and red wine stock paste into the sauce.
b) Simmer, stirring regularly, until the sauce has thickened and the chicken is cooked through, 7-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
b) Season with salt and pepper. Cover with a lid to keep warm.
c) When the sauce has thickened, stir in the butter (see pantry for amount) until melted.
d) Add a splash of water if it's a little too thick.
a) Share the mash between your serving bowls.
b) Spoon over the red wine chicken and mushroom stew.
Enjoy!
