White Wine Chicken and Bacon Stew
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White Wine Chicken and Bacon Stew

White Wine Chicken and Bacon Stew

with Potatoes and Mushrooms

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

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

350 g

Yellow Potato

4 tbsp

White Cooking Wine

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

2 unit(s)


3 unit(s)


7 g


7 g


2 unit(s)

Chicken Broth Concentrate

200 g

Mixed Mushrooms

2 tbsp

Gravy Spice Blend

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


Nutrition Values

Calories690 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate51 g
Sugar9 g
Dietary Fiber7 g
Protein52 g
Cholesterol155 mg
Sodium1030 mg
Trans Fat0 g
Potassium2050 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.


  • Strip 1 tbsp of thyme leaves from stems (dbl for 4 ppl), then finely chop.
  • Drain, then pat potatoes dry with paper towels.
  • Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 14-16 min, flipping halfway through, until tender and golden-brown.
  • 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.
  • Cut bacon into 1/2-inch pieces.
  • Add bacon and 2 tbsp water to a cold large-non stick pan.
  • 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.
  • Heat the same pan over medium.
  • When hot, add chicken, shallots and celery. Cook, stirring occasionally, until chicken is golden-brown and veggies are tender-crisp, 3-4 min.
  • Add mushrooms and thyme. Cook, stirring occasionally, until mushrooms are tender, 3-4 min.
  • Season with salt and pepper.
  • Sprinkle Gravy Sauce Blend over chicken and veggies.
  • Stir constantly, until Gravy Sauce Blend coats mixture, 1 min.
  • Add White Cooking Wine. Cook, stirring often, until sauce thickens, 1 min.
  • Add broth concentrate and 1/2 cup water (dbl for 4 ppl). Bring up to a boil over medium-high heat.
  • Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 4-5 min.
  • Season with salt and pepper, to taste.
  • 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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