Smart Cozy Chicken and Mushroom Stew
with Creamy MashCalories
:
540 kcalProtein
:
45g proteinTotal
:
30 minutesDifficulty
:
EasyUnder 650 Calories
Under 50g of Carbs
Allergens:
- Wheat
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
Chicken stew, like a warm hug, is a perfect cool season dish. Full of thyme and aromatics, this dish doesn't disappoint!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Chicken Breasts
113 g
Mushrooms
2 unit(s)
Chicken Broth Concentrate
14 g
Parsley and Thyme
½ unit(s)
Yellow Onion
2 unit(s)
Carrot
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Garlic, cloves
200 g
Red Potato
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories540 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate44 g
Sugar12 g
Dietary Fiber8 g
Protein45 g
Cholesterol125 mg
Sodium1000 mg
Potassium1850 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.
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Remove any brown spots from potatoes, then cut cut into 1/2-inch cubes.
- To an unlined baking sheet, add potatoes, half the thyme and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
2
- Meanwhile, cut half the onion into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- On a clean surface, pat chicken dry, then cut into 1-inch pieces. Season with remaining thyme, salt and pepper.
3
- Heat a large pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook 1-2 min, flipping occasionally, until golden-brown.
- Transfer to a plate.
4
- Add msuhrooms, onions and carrots to the pot. Cook 3-4 min, stirring occasionally, until tender-crisp.
- Add Cream Sauce Spice Blend and garlic. Cook for 1 min, stirring constantly, until fragrant. Season with salt and pepper.
5
- Add broth concentrate, chicken and 1 1/2 cups (3 cups) water. Bring to a boil over high. (TIP: Add more water if you prefer a looser stew.)
- Once boiling, reduce heat to medium-low. Simmer for 9-10 min, stirring occasionally, until stew thickens slightly and chicken is cooked through.**
- Season with salt and pepper, to taste.
- Remove from heat. Once potatoes are cooked, stir into soup.
6
- Divide stew between bowls.
- Sprinkle over remaining parsley.
