White Wine Chicken and Bacon Stew
with Roasted Potatoes, Mushrooms and Thyme- Sulphites
- Soy
- Wheat
- Sesame
- Wheat
- Gluten
- Tree nuts
- Mustard
- Soy
- Egg
- Fish
- Milk
- Sulphites
- Crustaceans
- May contain traces of allergens
- Peanuts
Ingredients: Yellow potato • Chicken breasts • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Shallot • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Celery • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Herb mix (parsely, thyme).
Ingredients
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
14 g
Parsley and Thyme
2 unit(s)
Chicken Broth Concentrate
200 g
Mixed Mushrooms
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch pieces.
- 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 half the chopped 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.
- Meanwhile, peel, then finely chop shallot.
- Quarter mushrooms.
- Cut celery into 1/4-inch pieces.
- Heat a large pot over medium-high. When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve 1 tbsp (2 tbsp) of bacon fat in the pot.
- Meanwhile, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper.
- Reheat the pot with reserved bacon fat over medium.
- When the pot is 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 remaining chopped thyme. Cook for 3-4 min, stirring occasionally, until mushrooms are tender and chicken is cooked through.** Season with salt and pepper.
- Sprinkle Gravy Sauce Blend over chicken and veggies.
- Stir constantly for 1 min, until coated.
- Add white cooking wine. Cook for 1 min, stirring often, until sauce thickens.
- Add broth concentrate and 1 cup (2 cups) water. Bring to a boil over medium-high.
- Once boiling, reduce heat to medium-low. Cook for 4-5 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.
- While stew simmers, roughly chop parsley.
- Crumble bacon.
- Stir half the bacon into the stew.
- Divide potatoes between bowls, then top with chicken stew.
- Sprinkle over remaining bacon and parsley.
