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Chicken, Red Wine Jus and Mushroom Stew

Chicken, Red Wine Jus and Mushroom Stew

with Cheesy Mash and Chives

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

Tags:RapidUnder 600 calories
Allergens:CelerySulphitesMilkEgg

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

280 grams

Diced Chicken Thigh

1 unit(s)

Red Onion

1 bunch(es)

Chives

2 unit(s)

Garlic Clove

150 grams

Closed Cup Mushrooms

22 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

1 tbsp

Plain Flour

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2284 kJ
Energy (kcal)546 kcal
Fat19.0 g
of which saturates7.0 g
Carbohydrate53 g
of which sugars6.0 g
Protein43 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Kettle
Cutting board
Knife
Colander
Large Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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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.

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 after handling raw chicken and its packaging.

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.

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.

5

a) Once the veggies are soft, add the flour (see ingredients for amount) and stir to coat evenly.
b) Pour 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.

6

a) Add a knob of butter and a splash of milk (if you have any) to the potatoes.
b) Add the hard Italian style cheese and mash until smooth. 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!