Take tender chicken, bacon and earthy mushrooms and simmer them in a creamy stroganoff sauce. Served alongside fluffy polenta and fresh baby spinach, this bowl of goodness will having you coming back for seconds (and thirds!).
The quantities provided above are averages only.
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.
2
Garlic
1
Lemon
1
Chicken Thigh
1
Diced Bacon
1
Instant Polenta
1
Sliced Mushrooms
1
Garlic & Herb Seasoning
1
Tomato Paste
1
Light Cooking Cream
1
Baby Spinach Leaves
olive oil
water
milk
salt
butter
• Finely chop garlic. Slice lemon into wedges. Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with salt and pepper. • Transfer to a bowl and cover to keep warm. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken with diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• In a medium saucepan, combine the water, milk and salt and bring to the boil over high heat. • Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 1-2 minutes. • Remove from the heat, add the butter and a good pinch of pepper and stir until melted.
• Return frying pan to high heat with the remaining butter and a drizzle of olive oil. Cook sliced mushrooms until softened, 5-6 minutes. • Add garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes.
• Add cooking cream and the water and cook until slightly thickened, 2-3 minutes. • Add cooked chicken, baby spinach leaves and a squeeze of lemon juice. Stir to combine and season to taste.
Little cooks: Help out with measuring the cream and water. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Add cooking cream and the water and cook until slightly thickened, 2-3 minutes. • Add cooked chicken, cooked diced bacon, baby spinach leaves and a squeeze of lemon juice. Stir to combine and season to taste.
Little cooks: Help out with measuring the cream and water.
• Divide polenta between bowls. • Top with creamy chicken and mushroom stroganoff. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide polenta between bowls. • Top with bacon, chicken and mushroom stroganoff. Enjoy!