White Wine Chicken and Bacon Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
White Wine Chicken and Bacon Stew

White Wine Chicken and Bacon Stew

with Potatoes and Mushrooms

Allergènes:
Sulfites
Blé
Soya

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

100 g

Tranches de bacon

350 g

Pomme de terre à chair jaune

4 cs

Vin blanc de cuisine

(Contient Sulfites Peut contenir Soya, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame)

2 pièce(s)

Échalote

3 pièce(s)

Céleri

7 g

Persil

7 g

Thym

2 pièce(s)

Concentré de bouillon de poulet

200 g

Mélange de champignons

2 cs

Mélange d'épices pour sauce

(Contient Blé, Soya Peut contenir Sésame, Sulfites, Oeuf, Poisson, Lait, Moutarde)

sideBannerName

Informations nutritionnelles

Énergie (kcal)690 kcal
Graisses28 g
dont saturés8 g
Glucides51 g
dont sucres9 g
Fibres7 g
Protéines52 g
Cholestérol155 mg
Sel1030 mg
Gras Trans0 g
Potassium2050 mg
Calcium100 mg
Fer5 mg

Instructions

1
  • 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.
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.
  • 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.
4
  • 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.
5
  • 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.
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.