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Chicken and Mushroom Stew

Chicken and Mushroom Stew

with Mashed Potato and Roasted Broccoli

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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!

Tags:Family Friendly
Allergens:Cereals containing Gluten

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 pack(s)

Red Potato

2 clove

Garlic Clove

1 punnet(s)

Chestnut Mushrooms

4 sprig(s)


1 pack(s)

Broccoli Florets

700 grams

Diced Chicken Thigh

30 grams

Tomato Puree

24 grams

Plain Flour

(ContainsCereals containing Gluten)

1 pot(s)

Chicken Stock Pot

Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1820 kJ
Energy (kcal)435 kcal
Fat6.0 g
of which saturates2.0 g
Carbohydrate53 g
of which sugars6.0 g
Protein44 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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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!