Creamy Dijon Mushroom Chicken Stew
with Smashed Potatoes
In this luxurious stew, chicken and mushrooms simmer away in a tangy, rosemary-kissed, Dijon cream sauce. Smashed potatoes are just the side you need to soak up the rich flavours. This meal will bring a taste of France to your table any night of the week!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cream Sauce Spice Blend
Chicken Broth Concentrate
Not included in your delivery
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. Peel, then cut shallot into 1/2-inch pieces. Strip a few rosemary leaves from stem, then finely chop 1 tsp (dbl for 4 ppl). Peel, then mince or grate garlic. Roughly chop spinach. 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. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Cook, turning occasionally, until golden-brown, 2-3 min. Add shallots, mushrooms, garlic and rosemary. Cook, stirring occasionally, until veggies soften, 3-4 min. Season with salt and pepper.
Sprinkle Cream Sauce Blend 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 stew thickens slightly and chicken is cooked through, 5-6 min.**
When potatoes are fork-tender, 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, to taste.
Remove stew from heat, then add Dijon and spinach. Season with salt and pepper, to taste. Stir until spinach is wilted, 1 min. Divide smashed potatoes between plates. Top with chicken and mushroom stew.