Red Wine Chicken and Mushroom Stew
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Red Wine Chicken and Mushroom Stew

Red Wine Chicken and Mushroom Stew

with Buttery Mash

Calorie Smart
Family Friendly

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

450 grams


240 grams

Diced British Chicken Breast

120 grams

Sliced Mushrooms

30 grams

Dried Cranberries

2 unit(s)

Garlic Clove

22 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

1 sachet(s)

Mixed Herbs

28 grams

Red Wine Stock Paste

(Contains Sulphites)

Not included in your delivery

250 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)2207 kJ
Energy (kcal)527 kcal
Fat11.2 g
of which saturates6.1 g
Carbohydrate68.3 g
of which sugars17.8 g
Protein39 g
Salt3.24 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Frying Pan
Potato Masher



a) Boil a full kettle.

b) While it boils, chop the potatoes into 2cm chunks (no need to peel).

c) Pour the boiling water into a large saucepan with 0.5 tsp salt.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.


a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and sliced mushrooms to the pan. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Cook until browned all over, 5-6 mins. Stir occasionally. 


a) Meanwhile, finely chop the prunes into 1cm pieces. Peel and grate the garlic (or use a garlic press).

b) Add the garlic to the chicken and mushrooms for the final min of cooking and stir-fry until fragrant.

c) Pour in the water for the sauce (see pantry for amount) and bring to a boil. Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.


a) Stir the prunes, mixed herbs and red wine stock paste into the sauce.

b) Simmer, stirring regularly, until the sauce has thickened and the chicken is cooked through, 7-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


a) Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

b) Season with salt and pepper. Cover with a lid to keep warm.

c) When the sauce has thickened, stir in the butter (see pantry for amount) until melted.

d) Add a splash of water if it's a little too thick.


a) Share the mash between your serving bowls.

b) Spoon over the red wine chicken and mushroom stew.


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