Creamy Dijon Mushroom Chicken Stew

Name: Creamy Dijon Mushroom Chicken Stew with Buttery Rice
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 280 g Chicken Thighs; 113 g Mushrooms; 2 unit(s) Garlic, cloves; 10 g Cream Sauce Spice Blend; ¾ cup Parboiled Rice; 1 unit(s) Shallot; 1 unit(s) Rosemary, sprig; 1 unit(s) Chicken Broth Concentrate; ½ tbsp Dijon Mustard; 56 mL Cream; 28 g Baby Spinach; ¼ tsp Salt*; 1 tbsp Oil*; 1 tbsp Butter*; ¼ tsp Pepper*

with Buttery Rice

Get Up To 20 Free Meals + Free Sides for Life

In this luxurious stew, chicken and mushrooms simmer away in a tangy, rosemary-kissed, Dijon cream sauce. Tender rice is 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.

Ingredients: Chicken thighs • Parboiled rice • Mushrooms • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Spinach • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Rosemary • Garlic.

Allergens:

Wheat

•Mustard

•Milk

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

113 g

Mushrooms

2 unit(s)

Garlic, cloves

10 g

Cream Sauce Spice Blend

(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

¾ cup

Parboiled Rice

1 unit(s)

Shallot

1 unit(s)

Rosemary, sprig

1 unit(s)

Chicken Broth Concentrate

½ tbsp

Dijon Mustard

(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)

56 mL

Cream

(Contains: Milk)

28 g

Baby Spinach

Not included in your delivery

¼ tsp

Salt*

1 tbsp

Oil*

1 tbsp

Butter*

(Contains: Milk)

¼ tsp

Pepper*

Nutrition Values

Calories720 kcal

Fat31 g

Saturated Fat13 g

Carbohydrate72 g

Sugar4 g

Dietary Fiber4 g

Protein39 g

Cholesterol185 mg

Sodium1060 mg

Trans Fat0.5 g

Potassium1200 mg

Calcium125 mg

Iron3.5 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.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

Cooking Steps

PDF

Before starting, wash and dry all produce.
To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, add rice, then reduce heat to low. Cover and cook for 17-18 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

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 (2 tsp).
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.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook for 2-3 min, turning occasionally, until golden.
Add shallots, mushrooms, garlic and rosemary. Cook for 3-4 min, stirring occasionally, until veggies soften. Season with salt and pepper.

Sprinkle Cream Sauce Blend over veggies and chicken. Cook for 1 min, stirring often, until coated.
Add broth concentrate, cream and 3/4 cup (1 1/2 cups) water. Bring to a boil.
Once boiling, reduce heat to medium. Simmer for 5-6 min, stirring occasionally, until stew thickens slightly and chicken is cooked through.**

When rice is tender, fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter. Season with salt and pepper, to taste.

Remove stew from heat, then add Dijon and spinach. Season with salt and pepper, to taste. Stir for 1 min, until spinach is wilted.
Divide rice between plates. Top with chicken and mushroom stew.