Free Range Chicken & Mushroom Stew With Crushed Potatoes
This Swiss stew is the cream of the crop. You'll simmer free range chicken thighs, carrot and mushrooms in a creamy, thyme-infused sauce. Serve with buttery crushed potatoes and dig in. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Flour, Salt, Butter, Olive oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Boil half a kettle
Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat
Peel and chop your brown onion[s] into wedges
Top, tail and slice your carrot[s] into discs
Crush your garlic clove[s] open by squashing with the side of a knife and discard the skin[s]
Once the dish is hot, add your free range chicken thighs with a generous pinch of salt and pepper
Add the onion wedges to the dish with the chopped carrot, crushed garlic and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up
Add 200ml [260ml] [340ml] boiled water with your Dijon mustard and chicken stock mix
Crumble in your chestnut mushrooms and bring to the boil over a high heat
Once boiling, add your dried thyme
Cover with a lid and put the dish in the oven for 40 min or until the chicken is cooked through (no pink meat!) and the vegetables are tender
While the chicken is in the oven, add your potatoes to a baking tray (or two!) and prick them a few times with a sharp knife
Add a drizzle of olive oil and put the tray[s] in the oven for 40 min or until cooked through
Use this time to clear up, set the table, have a cup of tea or simply chill!
After 40 min, remove the dish from the oven and stir through your crème fraîche with a generous pinch of pepper – this is your creamy free range chicken & mushroom stew
Remove the potatoes from the oven and crush them firmly with a spatula or the bottom of a plate
Add a knob of butter and season with a generous pinch of salt and pepper and mix it all together – these are your crushed potatoes
Serve the creamy free range chicken & mushroom stew with the crushed potatoes to the side
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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