Always refer to the product label for the most accurate ingredient and allergen information.
Diced Chicken Thigh
Red Wine Jus Paste(ContainsCelery, Sulphites)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
a) Fill and boil your kettle (you'll need the water for your sauce later on). b) Bring a large saucepan of water to the boil with 0.5 tsp of salt for the potatoes. c) Chop the potatoes into 2cm chunks (no need to peel). d) When boiling, add the potatoes and cook until tender, about 12-15 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. e) Once cooked, drain the potatoes in a colander.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. b) Once hot, add the chicken and flour. IMPORTANT: Wash your hands after handling chicken and its packaging. Season with salt and pepper. Stir together to coat the chicken. c) Cook until golden on the outside, 3-5 mins. Stir occasionally.
a) While the chicken cooks, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.
a) Once the chicken is browned, add the leek and sliced mushrooms to the pan. b) Season with salt and pepper and cook until the mushrooms have browned and the leek softened, 4-5 mins. c) Stir occasionally.
a) Once the veggies are soft, add in the red wine jus paste and boiling water (see ingredient list for amount). Bring to a boil, stirring to dissolve the paste. b) Simmer for 2-3 mins, then remove from the heat. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. c) Taste and add salt and pepper if you feel it needs it. d) Add a splash of water if it's a bit thick.
a) Put your potatoes back in the pan and add a knob of butter and a splash of milk if you have it. b) Add the hard Italian style cheese and mash until smooth. c) Serve in bowls with the chicken stew on top. d) Enjoy!