Bacon-Wrapped Chicken and Mushroom Gravy
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Bacon-Wrapped Chicken and Mushroom Gravy

Bacon-Wrapped Chicken and Mushroom Gravy

with Goat Cheese Mash and Garlic Brussels Sprouts

Things are about to get saucy! For tonight's dinner, a rich and creamy mushroom gravy is spooned atop smoky bacon wrapped chicken for a decadent meal infused with the comforts of home.

Ingredients: Russet potato • Chicken breast • Brussels sprouts • Mushrooms • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Shallot • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • All-purpose flour (wheat) • Chives.

Tags:
New
Allergens:
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time12 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

2 unit(s)

Russet Potato

227 g

Brussels Sprouts

113 g

Mushrooms

1 unit(s)

Shallot

7 g

Chives

¼ cup

Goat Cheese

(Contains Milk)

113 mL

Cream

(Contains Milk)

2 tbsp

Garlic Spread

(May contain Milk, Soy, Sulphites)

1 unit(s)

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour

(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

sideBannerName

Nutrition Values

Calories1070 kcal
Calories1070 kcal
Calories1070 kcal
Fat64 g
Fat64 g
Fat64 g
Saturated Fat26 g
Saturated Fat26 g
Saturated Fat26 g
Carbohydrate68 g
Carbohydrate68 g
Carbohydrate68 g
Sugar9 g
Sugar9 g
Sugar9 g
Dietary Fiber9 g
Dietary Fiber9 g
Dietary Fiber9 g
Protein59 g
Protein59 g
Protein59 g
Cholesterol240 mg
Cholesterol240 mg
Cholesterol240 mg
Sodium1060 mg
Sodium1060 mg
Sodium1060 mg
Trans Fat0.5 g
Trans Fat0.5 g
Trans Fat0.5 g
Potassium2400 mg
Potassium2400 mg
Potassium2400 mg
Calcium150 mg
Calcium150 mg
Calcium150 mg
Iron5.5 mg
Iron5.5 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Small Bowl
Large Non-Stick Pan
Measuring Spoons
Potato Masher
Colander
Large Pot
Measuring Cups

Instructions

Roast Brussels sprouts
1
  • Halve Brussels sprouts (if larger, quarter them).
  • Melt half the garlic spread in a small microwavable bowl or a small pan over low heat.
  • Add Brussels sprouts and melted garlic spread to an unlined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the bottom of the oven until tender, 12-16 min.
Prep and cook chicken
2
  • Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
  • Wrap two bacon strips around each chicken breast. (TIP: Overlapping strips by 1/2 inch helps keep the bacon on the chicken!)
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Pan-fry until golden, 3-4 min per side.
  • Remove from heat.
  • Transfer chicken to another unlined baking sheet.
  • Roast in the middle of the oven until cooked through, 16-18 min.**
  • Carefully discard all but 1 tbsp (2 tbsp) bacon fat from the pan.
Mash potatoes
3
  • While chicken roasts, peel, then cut potatoes into 1-inch pieces.
  • Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
  • Drain and return potatoes to the same pot, off heat. Mash goat cheese, half the cream and remaining garlic spread into potatoes until creamy. Season with salt and pepper, to taste.
Prep
4
  • Meanwhile, thinly slice mushrooms.
  • Peel, then finely chop shallot.
  • Finely chop chives.
Make mushroom gravy
5
  • Reheat the pan with reserved bacon fat (from step 2) with over medium-high.
  • When hot, add mushrooms. Cook, stirring occasionally, until mushrooms begin to soften, 3-4 min. Season with salt and pepper.
  • Add shallots. Cook, stirring occasionally, until softened, 2 min.
  • Sprinkle flour over top. Cook, stirring often, until coated, 30 sec.
  • Reduce heat to medium. Add chicken broth concentrate, remaining cream and 3/4 cup (1 1/2 cups) water. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
Finish and serve
6
  • Stir chives into mashed potatoes.
  • Thinly slice chicken.
  • Divide potatoes, chicken and Brussels sprouts between plates.
  • Spoon mushroom gravy over chicken.