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!

Chef's Choice

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


serving amount

280 g

Chicken Thighs

113 g


2 unit(s)

Garlic, cloves

1 tbsp

Cream Sauce Spice Blend

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

250 g

Red Potato

1 unit(s)


1 unit(s)

Rosemary, sprig

1 unit(s)

Chicken Broth Concentrate

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

56 mL


(Contains Milk)

28 g

Baby Spinach

Not included in your delivery

¼ tsp


1 tbsp


2 tbsp


2 tbsp

Unsalted Butter*

¼ tsp



Nutrition Values

Calories600 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate34 g
Sugar7 g
Dietary Fiber4 g
Protein35 g
Cholesterol200 mg
Sodium980 mg
Trans Fat1 g
Potassium1350 mg
Calcium100 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.


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


Cook potatoes
  • 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.