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British Recipes
Quick Honey and Garlic Chicken Stew

Quick Honey and Garlic Chicken Stew

with Mash and Green Beans

Rapid
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Made with chicken stock for an intense boost of flavour, garlic and honey, our stew is fast and simple and tastes unbelievable. Paired with creamy, silky mashed potato, this is comfort food of the highest order.

Allergens:Gluten
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Potatoes

280 grams

Diced Chicken Breast

8 grams

Plain Flour

(ContainsGluten)

1 unit(s)

Echalion Shallot

1 pack(s)

Green Beans

1 unit(s)

Garlic Clove

1 sachet

Tomato Puree

1 sachet

Honey

½ pot(s)

KNORR Chicken Stock

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1791 kJ
Energy (kcal)428 kcal
Fat6.0 g
of which saturates2.0 g
Carbohydrate54 g
of which sugars11.0 g
Protein41 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Bowl
Frying Pan
Cutting board
Garlic Press
Grater
Knife
Lid
Potato Masher
Sieve
Instructionsarrow up iconarrow up icon
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Get Prepped
Get Prepped
1

Bring a large saucepan of water to the boil with a ¼ tsp of salt. Chop the potatoes into 2cm chunks (no need to peel). Add the potatoes to the boiling water and cook until tender, 12-15 mins. TIP: The potatoes are cooked when you can easily slip a knife through them.

Fry the Chicken
Fry the Chicken
2

Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Put the chicken in a bowl and add the flour and season with salt and pepper. Toss to coat. Once hot, add the chicken to the pan and stir-fry until golden brown, 4-5 mins. IMPORTANT: Wash your hands after handling raw meat.

Do the Prep
Do the Prep
3

While the chicken cooks, halve, peel and thinly slice the shallot. Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press).

Simmer
Simmer
4

Once the chicken is browned, add the shallot, cook with the chicken until softened, 3-4 mins. Stir in the garlic and tomato puree, cook for 1 minute. Pour in the water (see ingredients for amount) and add the honey and chicken stock pot, stir to dissolve. Stir in the green beans, bring to a simmer. Cover with a lid or some foil, simmer until the beans are cooked and the sauce has thickened, 4-5 mins.

Mash the Potato
Mash the Potato
5

Meanwhile, once the potatoes are cooked, drain them in a colander. Pop them back in their pan and add a knob of butter and a splash of milk (if you have any). Season to taste with salt and pepper and mash until smooth.

Finish and Serve
Finish and Serve
6

Once the chicken and beans are cooked, season to taste with salt and pepper. IMPORTANT: The chicken is cooked when no longer pink in the middle. Serve the mash on plates with the stew alongside and enjoy!