Red Wine Chicken and Mushroom Stew

Name: Red Wine Chicken and Mushroom Stew with Buttery Mash
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 240 grams Diced British Chicken Breast; 120 grams Sliced Mushrooms; 40 grams Prunes; 2 unit(s) Garlic Clove**; 22 grams Red Wine Jus Paste; 1 sachet(s) Mixed Herbs; 28 grams Red Wine Stock Paste; 250 milliliter(s) Water for the Sauce; 20 grams Butter

with Buttery Mash

Lily StevensPublished on September 10, 2024

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Designed by our chefs for a balanced lifestyle, this Red Wine Chicken and Mushroom Stew is a quicker version of a slow-cooked stew that will be on your table in less than 25 minutes. Served with mash, this is a hearty and wholesome dinner.

Tags:

Family Friendly

•High Protein

Allergens:

Sulphites

•Celery

The quantities provided above are averages only.

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.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

240 grams

Diced British Chicken Breast

120 grams

Sliced Mushrooms

40 grams

Prunes

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

Butter

Nutritional information

Energy (kJ)2128 kJ

Energy (kcal)509 kcal

Fat11.2 g

of which saturates6.1 g

Carbohydrate63.9 g

of which sugars14.7 g

Protein39.4 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Large Frying Pan

•Grater

•Potato Masher

•Colander

•Lid

Cooking Instructions and Tips

a) Boil a full kettle.

b) While it boils, chop the potatoes into 2cm chunks (peel first if you prefer).

c) Pour the boiling water into a large saucepan with 1/2 tsp salt.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-20 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.