Chicken, Red Wine Jus and Mushroom Stew

Name: Chicken, Red Wine Jus and Mushroom Stew with Cheesy Mash
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 8 Plain Flour; 1 Leek; 80 Green Beans; 28 Red Wine Stock Paste; 150 Sliced Mushrooms; 260 Diced Chicken Thigh; 30 Mature Cheddar Cheese; 450 Potatoes; 150 Water

with Cheesy Mash

Mimi MorleyPublished on September 02, 2020

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Tags:

Rapid

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Plain Flour

Leek

Green Beans

Red Wine Stock Paste

(Contains: Sulphites)

150

Sliced Mushrooms

260

Diced Chicken Thigh

Mature Cheddar Cheese

(Contains: Milk)

450

Potatoes

Not included in your delivery

150

Water

Nutritional information

Energy (kcal)537 kcal

Energy (kJ)2245 kJ

Fat20 g

of which saturates7 g

Carbohydrate52 g

of which sugars8 g

Protein40 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

a) Fill and boil your kettle. 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 sprinkle over the flour. 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. b) Trim the green beans then chop into thirds.

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. Stir occasionally.

a) Once the veggies are soft, add in the red wine stock pot and boiling water (see ingredient list for amount). b) Add the green beans, bring to a boil, stirring to dissolve stock pot. c) Simmer until the beans are tender, 4-5 mins, then remove from the heat. d) Taste and add salt and pepper if you feel it needs it. e) 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) Grate in the cheddar cheese and mash until smooth. c) Serve in bowls with the chicken stew on top. Enjoy!