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White Wine Chicken and Bacon Stew

White Wine Chicken and Bacon Stew

with Potatoes and Mushrooms
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
760 kcal
Protein
: 
52g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Soy
  • Wheat
  • Sesame
  • Wheat
  • Gluten
  • Tree nuts
  • Mustard
  • Soy
  • Egg
  • Fish
  • Milk
  • Sulphites
  • Crustaceans
  • May contain traces of allergens
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

350 g

Yellow Potato

4 tbsp

White Cooking Wine

(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)

2 unit(s)

Shallot

3 unit(s)

Celery

7 g

Parsley

7 g

Thyme

2 unit(s)

Chicken Broth Concentrate

200 g

Mixed Mushrooms

20 g

Gravy Spice Blend

(Contains: Soy, Wheat May be present: Sesame, Tree nuts, Mustard, Milk, Sulphites, Peanuts)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories760 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate50 g
Sugar8 g
Dietary Fiber7 g
Protein52 g
Cholesterol155 mg
Sodium1140 mg
Potassium2100 mg
Calcium100 mg
Iron5 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.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Slotted Spoon
•Measuring Cups

Cooking Steps

1
  • Remove any brown spots and cut into 1/2-inch cubes.
  • Strip 1 tbsp (2 tbsp) of thyme leaves from stems, then finely chop.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Sprinkle with thyme, 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, peel, then finely chop shallot.
  • Thinly slice mushrooms.
  • Cut celery into 1/4-inch pieces.
  • Roughly chop parsley.
  • Pat chicken dry with paper towels.
  • Cut into 1-inch pieces. Season with salt and pepper.
3
  • Cut bacon into 1/2-inch pieces.
  • To a cold large-non stick pan, add bacon and 2 tbsp water.
  • Turn heat to medium. Cook, flipping occasionally, until crispy, 5-7 min.**
  • Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
4
  • Discard all but one 1 tbsp (2 tbsp) of the bacon fat from the pan. Reheat the pan over medium.
  • When hot, add chicken, shallots and celery. Cook for 3-4 min, stirring occasionally, until chicken is golden-brown and veggies are tender-crisp.
  • Add mushrooms and thyme. Cook for 3-4 min, stirring occasionally, until mushrooms are tender.
  • Season with salt and pepper.
5
  • Sprinkle Gravy Sauce Blend over chicken and veggies.
  • Stir constantly for 1 min, until Gravy Sauce Blend coats mixture.
  • Add White Cooking Wine. Cook for 1 min, stirring often, until sauce thickens.
  • Add broth concentrate and 1/2 cup (1 cup) water. Bring to a boil over medium-high heat.
  • Once boiling, reduce heat to medium-low. Cook for 4-5 min, stirring occasionally, until sauce thickens slightly.
  • Season with salt and pepper.
6
  • Remove the pan from heat, then stir in half the bacon.
  • Divide potatoes between bowls, then top with chicken stew.
  • Sprinkle over remaining bacon and parsley.
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