Double Slow-Cooked Smokey Chicken Stew
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Double Slow-Cooked Smokey Chicken Stew

Double Slow-Cooked Smokey Chicken Stew

with Spinach-Potato Mash

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.

Tags:
Kid Friendly
Allergens:
Milk

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 Time1 hour
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

¾ cup

water

20 g

butter

2 tbs

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)3169 kJ
Calories757 kcal
Fat32.1 g
of which saturates11.4 g
Carbohydrate43.5 g
of which sugars20.1 g
Dietary Fibre8.3 g
Protein69.6 g
Sodium1488 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Oven-Proof Pan
•Medium Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
6

• Divide garlic-spinach mash between bowls. • Top with slow-cooked herby chicken stew. • Sprinkle over spring onion to serve. Enjoy!