Rich Chicken & Bacon Stew
with cheesy mashed potatoes
This warm and hearty stew is proof that you don’t need complicated ingredients to make a delicious meal. Chunks of chicken and vegetables are simmered in a rich gravy and served on cheesy mash.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Chicken Breasts
100 g
Bacon Strips
113 g
Yellow Onion
2 unit(s)
Garlic, cloves
170 g
Carrot
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
1 tbsp
Chicken Stock Powder
(Contains: Soy)
350 g
Yellow Potato
3 tbsp
Sour Cream
(Contains: Milk)
56 g
Baby Spinach
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
160 g
Sweet Bell Pepper
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
½ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. Peel, then cut carrot into 1/4-inch half-moons. Cut potatoes into 1-inch pieces. Cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/4-inch pieces. Roughly chop spinach. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium heat. When the pan is hot, add bacon. (NOTE: For 4 portions, cook bacon in batches.) Cook for 6-9 min, flipping occasionally, until crispy. Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside. When cool, roughly chop bacon. Carefully drain all but 1 tbsp (2 tbsp) bacon fat from the pan.
Meanwhile, to a large pot, add potatoes and enough water to cover by 1 inch. Season with salt. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium and uncover. Cook for 12-14 min, until fork-tender. Strain and return potatoes to the pot, off heat. Add sour cream, cheese, 1/4 tsp (1/2 tsp) salt and 2 tbsp (4 tbsp) butter. Mash until creamy, then season with pepper, to taste.
Meanwhile, pat chicken dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper. Heat the pan with reserved bacon fat over medium-high. When the pan is hot, add chicken. Cook for 3-4 min, until golden-brown. Carefully transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)
In the same pan, heat 1/2 tbsp (1 tbsp) oil over medium. When the pan is hot, add onions, peppers and carrots. Cook for 5-7 min, stirring occasionally, until softened. Season with salt and pepper. Increase heat to medium-high. Add 1 tbsp (2 tbsp) butter, garlic and Gravy Spice Blend. Cook for 1 min, stirring frequently, until fragrant. Add 1 1/2 cups (2 1/2 cups) water, chicken stock powder and chicken. Bring to a boil. Once boiling, reduce heat to medium and simmer for 10-12 min, until sauce thickens and chicken is cooked through. Season with salt and pepper. Stir in spinach during the final minute of cooking.
Divide mashed potatoes between bowls, then top with chicken stew. Sprinkle bacon over top. Enjoy!
