HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken, Red Wine Jus And Mushroom Stew
Chicken, Red Wine Jus and Mushroom Stew

Chicken, Red Wine Jus and Mushroom Stew

with Cheesy Mash

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This Chicken & Mushroom Stew with Mash is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing GlutenSulphitesMilk

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


280 grams

Diced Chicken Thigh

8 grams

Plain Flour

(ContainsCereals containing Gluten)

1 unit(s)


1 pack(s)

Green Beans

1 punnet(s)

Sliced Mushrooms

1 pot(s)

Red Wine Stock Paste


1 block(s)

Mature Cheddar Cheese


Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2255 kJ
Energy (kcal)539 kcal
Fat20.0 g
of which saturates7.0 g
Carbohydrate52 g
of which sugars8.0 g
Protein40 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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 sachet 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!