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Diced Chicken Breast, Red Wine Jus and Mushroom Stew

Diced Chicken Breast, Red Wine Jus and Mushroom Stew

with Cheesy Mash

Custom recipe
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Tags:Under 600 caloriesRapid
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

Potato

280 grams

Diced Chicken Breast

1 unit(s)

Leek

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)

Boiling Water

1 tbsp

Plain Flour

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1922 kJ
Energy (kcal)459 kcal
Fat9.0 g
of which saturates4.0 g
Carbohydrate49 g
of which sugars4.0 g
Protein49 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Saucepan
Knife
Cutting board
Colander
Frying Pan
Spoon
Bowl
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 of salt for the potatoes.
c) Chop the potatoes into 2cm chunks (peel first if you prefer).
d) When boiling, add the potatoes and cook until you can easily slip a knife through, about 12-15 mins. Once cooked, drain the potatoes in a colander.

2

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken and flour (see ingredients for amount). Season with salt and pepper. Stir together to coat the chicken.
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, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.
b) Thinly slice the mushrooms.

4

a) Once the chicken is browned, add the leek and sliced mushrooms to the pan. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Season with salt and pepper and cook until the mushrooms have browned and the leek has softened, 4-5 mins.
c) Stir occasionally.

5

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 and stir to combine.
b) Simmer for 2-3 mins, then remove from the heat.
c) Taste and add salt and pepper if needed.
d) Add a splash of water if it's a bit thick.

6

a) Put your potatoes back into 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. Season to taste with salt and pepper.
c) Serve in bowls with the chicken stew on top. Enjoy!