Creamy Dijon Mushroom Chicken Stew
with Smashed Potatoes
Chicken is smothered in a tangy Dijon cream sauce with a touch of rosemary. Bring a taste of France to your table any night of the week!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Chicken Thighs
113 g
Mushrooms
2 unit
Garlic, cloves
1 tbsp
All-Purpose Flour
(Contains: Wheat)
300 g
Red Potato
50 g
Shallot
1 sprig
Rosemary
1 unit
Chicken Broth Concentrate
1.5 tsp
Dijon Mustard
(Contains: Mustard)
56 mL
Cream
(Contains: Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
While potatoes boil, thinly slice mushrooms. Peel, then cut shallot into 1/2-inch pieces. Strip a few rosemary leaves from stem and finely chop 1 tsp (dbl for 4 ppl). Peel, then mince or grate garlic. Pat chicken dry with paper towels. Cut into 1-inch pieces, then season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning occasionally, until golden-brown, 2-3 min. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Add shallots, mushrooms, garlic and chopped rosemary. Cook, stirring occasionally, until veggies soften, 3-4 min. Season with salt and pepper.
Sprinkle flour over veggies and chicken. Cook, stirring often, until coated, 1 min. Add broth concentrate, cream and 1/2 cup water (dbl for 4 ppl). Bring to a boil. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chicken is cooked through and stew thickens slightly, 5-6 min.**
While stew simmers, roughly mash 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper. Set aside.
Remove stew from heat, then add Dijon. Season with salt and pepper, then stir to combine. Divide smashed potatoes between plates. Top with chicken and mushroom stew.
