Creamy Dijon Mushroom Chicken Stew
with Smashed Potatoes
In this luxurious stew, chicken and mushrooms simmer away in a tangy, rosemary-kissed, Dijon cream sauce. Smashed potatoes are just the side you need to soak up the rich flavours. This meal will bring a taste of France to your table any night of the week!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
113 g
Mushrooms
2 unit
Garlic, cloves
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
300 g
Red Potato
50 g
Shallot
1 sprig
Rosemary
1 unit
Chicken Broth Concentrate
1.5 tsp
Dijon Mustard
(Contains Mustard)
56 mL
Cream
(Contains Milk)
28 g
Baby Spinach
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. 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. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, thinly slice mushrooms. Peel, then cut shallot into 1/2-inch pieces. Strip a few rosemary leaves from stem, then finely chop 1 tsp (dbl for 4 ppl). Peel, then mince or grate garlic. Roughly chop spinach. Pat chicken dry with paper towels. Cut into 1-inch pieces, then season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Cook, turning occasionally, until golden-brown, 2-3 min. Add shallots, mushrooms, garlic and rosemary. Cook, stirring occasionally, until veggies soften, 3-4 min. Season with salt and pepper.
Sprinkle Cream Sauce Blend over veggies and chicken. Cook, stirring often, until coated, 1 min. Add broth concentrate, cream and 1/2 cup water (dbl for 4 ppl). Bring to a boil. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until stew thickens slightly and chicken is cooked through, 5-6 min.**
When potatoes are fork-tender, roughly mash 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
Remove stew from heat, then add Dijon and spinach. Season with salt and pepper, to taste. Stir until spinach is wilted, 1 min. Divide smashed potatoes between plates. Top with chicken and mushroom stew.
