Braised Chicken Thigh and Mushrooms
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Braised Chicken Thigh and Mushrooms

Braised Chicken Thigh and Mushrooms

with Buttery Smashed Potatoes

Here comes the flavour of a slow-cooked homemade supper, in a fraction of the time! Savoury mushrooms make this tender chicken dish taste like it's been bubbling away on the stove all day.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

350 g

Yellow Potato

113 g


½ unit

Yellow Onion

56 g

Baby Spinach

7 g


2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

1 unit

Chicken Broth Concentrate

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp


(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


0.13 tsp



Nutrition Values

Calories550 kcal
Fat25 g
Saturated Fat13 g
Carbohydrate47 g
Sugar6 g
Dietary Fiber6 g
Protein36 g
Cholesterol180 mg
Sodium1140 mg
Trans Fat1 g
Potassium1500 mg
Calcium100 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups
Potato Masher


Prep and cook potatoes

Before starting, wash and dry all produce. Cut potatoes into 1-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.


Meanwhile, thinly slice mushrooms. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop spinach.Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.

Prep and pan-fry chicken

Pat chicken dry with paper towels, then cut crosswise into 1-inch slices. Season with half the garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 1 min. Add chicken thighs. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)

Cook veggies

Add mushrooms and onions to the pan with chicken. Cook, stirring occasionally, until veggies are tender-crisp and chicken is cooked through, 4-5 min.**

Braise chicken and veggies

Sprinkle Gravy Spice Blend over top. Stir to coat. Add 3/4 cup (1 1/2 cups) water, broth concentrate and remaining garlic salt. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 3-4 min. Add spinach. Stir until wilted, 1-2 min. Season with pepper, to taste. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)

Finish and serve

If desired, reheat potatoes over medium-low. Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes, until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with pepper, to taste. Divide smashed potatoes between plates. Top with chicken, veggies and sauce.