One-Pot Coq Au Vin Chicken Stew
with White Wine, Mushrooms and Potatoes- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Wheat
- Gluten
- Soy
- Egg
- Fish
- Crustaceans
Ingredients: Diced chicken breast • Yellow potato • Mushrooms • Carrot • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Yellow onion • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Herb mix (parsely, thyme) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Garlic.
340 g
Chicken Breast, Diced
7.5 g
Chicken Stock Powder
( )
4 tbsp
White Cooking Wine
( )
150 g
Yellow Potato
14 g
Parsley and Thyme
113 g
Mushrooms
10 g
Cream Sauce Spice Blend
( )
2 unit(s)
Garlic, cloves
2 tbsp
Garlic Spread
( )
113 g
Carrot, coins
56 g
Yellow Onion, chopped
½ tbsp
Butter*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Pat chicken with paper towels. Season with salt and pepper.
- Heat a large pot over medium-high.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 3-4 min, turning occasionally, until golden. (NOTE: Chicken will finish cooking in step 4!)
- Transfer to a plate.
- Reduce heat to medium, then add garlic spread. Swirl the pan to melt.
- Add mushrooms, garlic and onions. Cook for 2-3 min, until beginning to soften. Season with salt and pepper.
- Add white cooking wine. Cook for 30 sec, stirring often, until slightly reduced.
- Add carrots, potatoes, thyme (including stems) and Cream Sauce Spice Blend. Cook for 30 sec, stirring often, unitl veggies are coated.
- To the pot, add chicken, stock powder and 2 cups (3 cups) water. Cover and bring to a boil over high.
- Once boiling, uncover and reduce heat to medium-low. Simmer for 14-18 min, stirring occasionally, until potatoes are tender, chicken is cooked through and stew thickens slightly.** Season with salt and pepper.
- While stew simmers, roughly chop parsley.
- Once stew is finished, carefully remove thyme stems.
- Add 1/2 tbsp (1 tbsp) butter, then stir until melted.
- Divide stew between bowls
- Sprinkle parsley over top.
