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Chicken Breast Diced, Red Wine Jus and Mushroom Stew
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Chicken Breast Diced, Red Wine Jus and Mushroom Stew

Chicken Breast Diced, Red Wine Jus and Mushroom Stew

with Cheesy Mash and Chives

Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Breast, Red Wine Jus and Mushroom Stew in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Under 600 calories
Allergens:
Sulphites
Celery
Milk
Egg

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

260

Diced Chicken Breast

1

Red Onion

1

Chives

2

Garlic Clove

150

Closed Cup Mushrooms

22

Red Wine Jus Paste

(Contains Sulphites, Celery)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

150

Water for the Sauce

1

Plain Flour

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Nutritional information

Energy (kcal)470 kcal
Energy (kJ)1968 kJ
Fat8 g
of which saturates5 g
Carbohydrate53 g
of which sugars6 g
Protein49 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Saucepan
Kettle
Colander
Knife
Lid
Grill Pan
Garlic Press

Instructions

Cook the Potatoes
1

a) Fill and boil your kettle (for your sauce later on).
b) Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes.
c) Chop the potatoes into 2cm chunks (peel first if you prefer).
d) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, about 12-15 mins. Once cooked, drain in a colander and return to the pan, off the heat. Cover with a lid to keep warm.

Fry the Chicken
2

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken and season with salt and pepper.
c) Cook until golden on the outside, 3-5 mins. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging..

Get Prepped
3

a) While the chicken cooks, halve, peel and thinly slice the red onion.
b) Roughly chop the chives (use scissors if easier).
c) Peel and grate the garlic (or use a garlic press).
d) Thinly slice the mushrooms.

Add the Veg
4

a) Once the chicken is browned, add the onion and sliced mushrooms to the pan.
b) Season with salt and pepper. Cook until the mushrooms have browned and the onion has softened, 6-7 mins, stirring occasionally.
c) Add your garlic and cook for 1 min more.

Simmer
5

a) Once the veggies are soft, add the flour (see ingredients for amount) and stir to coat evenly.
b) Pour in boiling water from the kettle (see ingredients for amount), stirring to combine. Stir in the red wine jus paste, then bring back to the boil.
c) Simmer for 2-3 mins, then remove from the heat and stir in half the chives. IMPORTANT: The chicken is cooked when no longer pink in the middle.
d) Taste and add salt and pepper if needed. Add a splash of water if it's a bit thick.

Finish and Serve
6

a) Add a knob of butter, a splash of milk (if you have any) and the hard italian style cheese to the your cooked potatoes, then mash until smooth.
b) Season to taste with salt and pepper.
c) Serve the cheesy mash in bowls with the chicken stew on top and a sprinkling of the remaining chives. Enjoy!

7

STEP 2 MOD: If you've chosen to get chicken breast instead of chicken thigh, cook the recipe in the same way the instructions tell you to cook the chicken thigh.