Chicken, Cabbage and Apple Fricassee
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Chicken, Cabbage and Apple Fricassee

Chicken, Cabbage and Apple Fricassee

with Mashed Potatoes

All the elements in this dish are classics that are made for one another. Cabbage, apple and mustard have nothing but love for one another and couldn't pair better with a rich pan sauce and mash. Enjoy!

Allergens:
Mustard
Milk
Sulphites

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

/ serving 4 people

680 g

Chicken Breast Tenders

56 g

Onion-Celery Blend

1 unit

Gala Apple

1 tbsp

Whole Grain Mustard

(Contains Mustard)

680 g

Russet Potato

454 g

Green Cabbage, shredded

1 unit

Chicken Demi-Glace

(Contains Milk, Sulphites)

1 tbsp

Cornstarch

(Contains Sulphites)

Not included in your delivery

2 tsp

Salt*

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

3 tbsp

Butter*

(Contains Milk)

¼ cup

Milk*

(Contains Milk)

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Nutrition Values

Energy (kJ)0 kJ
Calories560 kcal
Fat21 g
Saturated Fat8 g
Carbohydrate48 g
Sugar11 g
Dietary Fiber5 g
Protein45 g
Cholesterol150 mg
Sodium2180 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.

Instructions

COOK POTATOES
1

Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.

COOK VEGGIES
2

Core, then cut the apple into 1/2-inch slices. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter and swirl in pan until melted, 1 min. Add cabbage, onion-celery mixture and 1/4 cup water. Stir together. Cook, covered, stirring occasionally, until tender, 4-5 min. Add apple and cook until tender-crisp, 1 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.

COOK CHICKEN
3

While the cabbage cooks, pat the chicken dry with paper towels, then season with salt and pepper. Heat the same pan over medium heat. Add 1 tbsp oil, then half the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** Transfer to the same plate as the veggies. Repeat with 1 tbsp oil and remaining chicken.

MAKE SAUCE
4

Whisk together the demi-glace, mustard, cornstarch and 1/2 cup water in a medium bowl, then add to the same pan. Remove from heat, then stir in the veggies and chicken. Cook, uncovered, stirring often, until sauce thickens slightly, 2-3 min. Set aside.

MASH POTATOES
5

When the potatoes are tender, drain and return the potatoes to the same pot. Add 2 tbsp butter and 1/4 cup milk. Using a fork or potato masher, mash together until creamy. Season with salt and pepper.

FINISH AND SERVE
6

Divide the creamy mash between plates. Top the mash with the chicken, cabbage and apple fricassee. Drizzle over any remaining liquid from the pan.