White Wine Chicken and Bacon Stew
with Potatoes and MushroomsCalories
:
760 kcalProtéines
:
52g protéinesDurée de préparation
:
35 minutesDifficulty
:
MoyenPeu de vaisselle
Allergènes:
- Sulfites
- Soya
- Blé
- Sésame
- Blé
- Gluten
- Noix
- Moutarde
- Soya
- Oeuf
- Poisson
- Lait
- Sulfites
- Crustacés
- Peut contenir des traces d’allergènes
- Arachides
Roasted potatoes soak up all the bacony sauce in this savoury chicken stew. Fresh thyme adds lots of elevated flavour and kicks this dinner up to the next level.
Produit dans un établissement 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.
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 : Sésame, Blé, Gluten, Noix, Moutarde, Soya, Oeuf, Poisson, Lait, Sulfites, Crustacés)
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
20 g
Mélange d'épices pour sauce
(Contient: Soya, Blé Peut contenir : Sésame, Noix, Moutarde, Lait, Sulfites, Arachides)
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Grande poêle antiadhésive
•Écumoire
•Verre doseur
Instructions
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.
