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Italian Recipes

Tuscan Inspired Pulled Chicken Stew

Tuscan Inspired Pulled Chicken Stew

Tuscan Inspired Pulled Chicken Stew

with Ciabatta and Cheese

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This Tuscan Inspired Pulled Chicken Stew is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

New

Allergens:

Milk

•Gluten

•Egg

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.

Total30 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Creme Fraiche**

25 grams

Sun-Dried Tomato Paste

10 grams

Chicken Stock Paste

1 sachet(s)

Dried Basil

190 grams

Baby Plum Tomatoes

3 unit(s)

British Chicken Thighs**

2 unit(s)

Ciabatta

40 grams

Baby Spinach**

20 grams

Grated Hard Italian Style Cheese**

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3451 kJ

Energy (kcal)825 kcal

Fat50.7 g

of which saturates22.9 g

Carbohydrate54.1 g

of which sugars9.8 g

Dietary Fiber3 g

Protein45.2 g

Salt2.8 g

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

Utensils

•Large Oven-Proof Pan

•Lid

Instructions

Make the Sauce

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Add the creme fraiche, sun-dried tomato paste, chicken stock paste, dried basil, tomatoes, sugar and water for the sauce (see pantry for both amounts). Stir to combine and bring to the boil.

Add the Chicken

2

Once boiling, add the chicken thighs and submerge completely in the sauce.

Pop a lid on the pan, then bake on the middle shelf of your oven until the chicken is cooked through and tender, 18-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Finish the Prep

3

Meanwhile, halve the ciabatta.

Bake the Ciabatta

4

When the stew has 5 mins remaining, pop the ciabatta halves into the oven to warm through, 2-3 mins.

Once toasted, drizzle with oil and season with salt.

Shred the Chicken

5

Once the chicken is cooked, remove the stew from the oven.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Use two forks to shred the chicken. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Serve Up

6

Share the chicken stew between bowls.

Sprinkle over the cheese. Serve the ciabatta alongside for dipping.

Enjoy!

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