Batch Cook: Rich Chicken and Mushroom Stew
Double the Portions, Half the Hassle | with Prune Sauce and Buttery Mash
- Sulphites
- Celery
Between school pick-ups, meetings running over, the dog needing a walk and that massive pile of laundry… Sometimes you just need a little more time in your day. Batch cooking is perfect for when you’re short on time but still want a delicious and nourishing meal, no matter how busy your week gets. This collection of Batch Cooking recipes doubles your recipe selection. For example, if you’re ordering a HelloFresh box for two people, you will receive four meals for this recipe.
Ingredients
900 grams
Potatoes
480 grams
Diced British Chicken Breast
240 grams
Sliced Mushrooms
80 grams
Prunes
4 unit(s)
Garlic Clove
30 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
2 sachet(s)
Mixed Herbs
56 grams
Red Wine Stock Paste
(Contains: Sulphites)
240 grams
Peas
Not included in your delivery
400 milliliter(s)
Water for the Sauce
40 grams
Butter
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle.
b) While it boils, chop the potatoes into 2cm chunks (peel first if you prefer).
c) Pour the boiling water into a large saucepan with ½ tsp salt.
d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-20 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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 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 pan 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 the 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, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) 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.
d) Season with salt and pepper. Cover with a lid to keep warm.
a) When the sauce has thickened, add the peas. Stir in the butter (see pantry for amount) until melted. Add a splash of water if it's a little too thick.
b) Share the mash between your serving bowls and storage containers.
c) Spoon over the red wine chicken and mushroom stew.
Fridge Storage: Cool cooked food to room temperature within 90 minutes (never leave out longer than 2 hours) before refrigerating. Consume within 2-3 days.
Freezer Storage: Freeze at -18°C in airtight containers or bags to prevent freezer burn. Label with the dish name and date, and consume within 3 months. Defrost safely in the fridge, and heat and eat within 24 hours.
Defrosting & Reheating: Reheat portions only once, preferably by baking or frying rather than microwaving. Heat until piping hot throughout (food should reach 75°C for at least 30 seconds).
