Seven Kingdoms Smokey Chicken Stew
with Cheesy Rolls & Red Wine-Thyme Jus
- Wheat
- Gluten
- Soy
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Sesame
- Eggs
- Milk
Channel your inner Targaryen and feast on a slow-simmered, seven kingdoms smokey chicken stew that's rich enough to satisfy any dragon rider. Tender chicken bathes in a deep, dark jus that's as bold as the bloodline of Old Valyria. Mop up every last drop with warm, molten-cheese rolls and secure your claim to the dinner table before the flames take over. © 2026 WarnerMedia Direct Australia Pty Ltd. All rights reserved. HBO Max is used under license.
Ingredients
1
Parsnip
1
Carrot
1
Brown Onion
1 sachet
Thyme
330 g
Chicken Thigh
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 sachet
Vegetable Stock Pot
2
Garlic
2
Bake-At-Home Continental Rolls
(Contains: Wheat, Gluten, Soy May be present: Sesame, Eggs, Milk.)
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
Red Wine Jus
(Contains: Milk, Soy)
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk)
1 cup
water
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Peel turnip. Cut turnip and carrot into bite-sized chunks.
- Cut brown onion into wedges.
- Pick thyme leaves.
- Place carrot, turnip and onion on a lined oven tray.
- Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook until browned, 2 minutes each side.
- Place chicken, thyme and paprika spice blend in a baking dish. Add the water and stock concentrate and stir to combine.
- Cover until cooked through, 12-14 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
- When the brisket has 10 minutes remaining, finely chop garlic. Slice contintental roll in half lengthways.
- Place the butter and garlic in a small heatproof bowl and microwave in 10 second bursts or until melted. Season with salt.
- Brush garlic butter over cut sides of the rolls and sprinkle over Cheddar cheese.
- Place rolls directly on wire racks in oven and bake until heated through, 5 minutes.
- Remove chicken from oven and shred with 2 forks.
- To the baking dish, add red wine jus and roasted veggies. Stir to combine. Season to taste.
TIP: Add a splash of water if the stew looks dry!
- Divide smokey chicken stew between bowls. Serve with cheesy rolls. Enjoy!
