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Creamy Chicken

Creamy Chicken

with Sweet Corn & Potato Mash

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There’s no need to reinvent the wheel when sweet corn and fluffy mashed potato make such perfect bedfellows in this recipe. These creamy chicken thighs are full of subtle, comforting flavours. Best served as soon as possible as the warm, wafting aroma rises gently towards you.

Allergens:MilkGlutenSulphites

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 Time50 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

potatoes

1 packet

chicken thigh

1

brown onion

1

carrot

1 cob

corn

1 clove

garlic

½ bag

baby spinach leaves

1 cube

chicken stock

1 tbs

Dijon mustard

(ContainsSulphites)

1 bunch

parsley

½ block

Parmesan cheese

(ContainsMilk)

Not included in your delivery

1 tbs

butter

(ContainsMilk)

2 tsp

olive oil

2 tbs

hot water

½ cup

milk

(ContainsMilk)

1 tbs

plain flour

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2840 kJ
Fat27.1 g
of which saturates10.7 g
Carbohydrate51.9 g
of which sugars14.3 g
Dietary Fibre0 g
Protein50.9 g
Cholesterol0 mg
Sodium817 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Peeler
Potato Masher
Saucepan
Strainer
Pan
Paper Towel
Fork
Instructionsarrow up iconarrow up icon
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1

Preheat the grill to a medium-high heat. Grease a baking dish or individual ovenproof ramekins. To prepare the ingredients, peel the potatoes and cut into 2 cm chunks. Trim the chicken thigh fat and dice the thighs. Halve and thinly slice the brown onion. Peel and finely dice the carrot. Husk the corn and remove the kernels. Peel and crush the garlic. Wash the baby spinach and crumble to chicken stock cube. Finely chop the parsley and finely grate the Parmesan cheese.

2

Place the potato in a large saucepan of water, bring to the boil and cook for 20 minutes or until tender. Drain. Add half of the butter and season with salt and pepper. Using a potato masher or fork, mash the potato until you reach a chunky and firm consistency.

3

Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the chicken thighs and cook, stirring, for 3-4 minutes or until browned. Transfer the chicken to a bowl and set aside. Place the same pan back over a medium-high heat. Add the brown onion, carrot and corn and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute, or until fragrant. Add the baby spinach and stir through until wilted. Transfer to the same bowl as the chicken. Wipe the pan clean with a paper towel.

4

In a small jug combine the chicken stock cube, hot water and milk. Melt the remaining butter in the same frying pan over a medium heat. Stir in the plain flour and cook, stirring, for 1 minute. Slowly whisk in the stock mixture. Cook, stirring, for 5 minutes or until the sauce thickens. Stir through the Dijon mustard. Season with salt and pepper. Stir through the parsley and the chicken and vegetable mixture. Transfer the mixture to the baking dish or individual ovenproof ramekins.

5

Top with the mashed potato and roughen up with a fork. Sprinkle with the Parmesan cheese. Cook under the grill for 5-10 minutes, or until golden.

6

To serve, remove from the oven and divide between plates.