Kick off the slow-cooking season with this rustic dish, which starts with browning the chicken on the stovetop, before baking it with a garlic, herb and green savoury tomato sauce - which the hearty spinach mash stands up to perfectly.
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.
1 sprig
spring onion
1 sachet
garlic & herb seasoning
2 packet
chicken thigh
1 packet
tomato paste
1 packet
garlic paste
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
chicken stock pot
2
potato
1 packet
baby spinach leaves
1 packet
soffritto mix
olive oil
¾ cup
water
20 g
butter
2 tbs
milk
(Contains Milk;)
• Preheat oven to 200°C/180°C fan-forced. Thinly slice carrot into half moons. • In a large bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken thigh, tossing to coat.
• In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, sear chicken, in batches, until slightly browned, 1-2 minutes each side (it will finish cooking in step 4!). • Transfer chicken to a plate, then set aside.
• Return ovenproof saucepan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until softened, 3-4 minutes. • Add tomato paste and half the garlic paste. Cook until fragrant, 1 minute. • Remove pan from heat, then stir in sweet & savoury glaze, chicken stock pot and the water, until combined. • Return chicken to pan, turning to coat.
• Cover saucepan with a lid or tightly with foil. • Braise in the oven until chicken is cooked through (when no longer pink inside) and tender, 40-50 minutes.
TIP: If you don’t have an ovenproof saucepan, transfer the mixture to a baking dish instead!
• When the chicken has 20 minutes remaining, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain cooked potato, then transfer to a bowl and set aside. • Return saucepan to medium-high heat with the butter. Cook baby spinach leaves and remaining garlic paste until slightly wilted and fragrant, 1 minute. • Return potato to pan, then add the milk and a generous pinch of salt. Remove from heat, then mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Divide garlic-spinach mash between bowls. • Top with slow-cooked herby chicken stew. • Sprinkle over spring onion to serve. Enjoy!