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Chicken Chasseur with Swede Mash

Chicken Chasseur with Swede Mash

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Chasseur literally translates to hunter, and paired with the gatherer’s bounty, we’ve created the perfect combination in our Chicken Chassuer. Tender chicken thighs and moreish mushrooms in a rich, velvety sauce on a bed of buttery swede, makes this a classic for all thyme.

Tags:Eat Me First
Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

350 g

chicken thigh

½

red onion

1 punnet

button mushrooms

1 clove

garlic

1 tsp

vegetable stock

1 tbs

tomato paste

½ bunch

thyme

450 g

swede

Not included in your delivery

1 tbs

olive oil

¼ cup

white wine

2 tsp

plain flour

(ContainsGluten)

1 cup

water

15 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2010 kJ
Fat22.8 g
of which saturates6.2 g
Carbohydrate18.6 g
of which sugars14.4 g
Dietary Fibre0 g
Protein39.6 g
Sodium540 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Whisk
Pot
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, halve the chicken thighs. Finely slice the onion and button mushrooms. Peel and crush the garlic, and peel and roughly chop the swede.

2

Heat the olive oil in a flameproof casserole dish or large saucepan over a medium-high heat. Add the chicken thigh fillets and cook, turning, for 3-4 minutes or until browned. Transfer the chicken to a plate. Add the red onion to the pan and cook, stirring, for 3 minutes or until soft. Add the button mushroom and garlic and cook stirring for 1 minute, or until the garlic is fragrant. Add the white wine, bring to the boil and cook for 2 minutes, or until it has reduced by about half.

3

Whisk the plain flour, vegetable stock powder and water in a jug to combine. Add to the pan with the tomato paste, thyme and chicken. Bring to the boil. Reduce to a medium heat. Cover with a lid. Cook, stirring often, for 15 minutes, or until the chicken is cooked through. Season to taste with salt and pepper.

4

Meanwhile, place the swede in a large pot and cover with salted water. Bring to the boil. Cook for 15 minutes, or until tender. Drain. Return to the pot and mash with the butter using a potato masher until smooth. Season to taste with salt and pepper.

5

To serve, divide the swede mash and chicken chasseur between plates.