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Creamy Dijon Mushroom Chicken Stew
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Creamy Dijon Mushroom Chicken Stew

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.

Preparation Time35 minutes


serving amount

280 g

Chicken Thighs

113 g


2 unit

Garlic, cloves

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

300 g

Red Potato

50 g


1 sprig


1 unit

Chicken Broth Concentrate

1.5 tsp

Dijon Mustard

(Contains Mustard)

56 mL


(Contains Milk)

28 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


¼ tsp


¼ tsp


2 tbsp


(Contains Milk)


Nutrition Values

Calories630 kcal
Fat37 g
Saturated Fat17 g
Carbohydrate39 g
Sugar7 g
Dietary Fiber5 g
Protein36 g
Cholesterol205 mg
Sodium920 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.


Large Pot
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups
Potato Masher


Cook potatoes

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.

Start stew

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.

Finish stew

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.**

Smash potatoes

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.

Finish and serve

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.