Slow-Cooked Herby Chicken Stew
with Spinach-Potato Mash & Almonds
Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. In this comforting stew, slow cooking is key for infusing the juicy chicken thighs with the garlic and herb-laced tomato sauce - which has the perfect balance of sweet and savoury flavours thanks to the addition of our sticky meat glaze. The creamy, garlicky mash soaks up the sauce like a treat, all while helping you get your greens in.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3 clove
garlic
1 packet
chicken thigh
1 sachet
garlic & herb seasoning
1 bag
soffritto mix
1 packet
tomato paste
1 packet
Sticky Meat Glaze
(May be present: Egg, Milk, Tree Nuts. )
1 packet
chicken stock pot
2
potato
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
¾ cup
water
20 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic, then set aside. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken thigh, tossing to coat.
• In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, sear chicken until slightly browned, 1-2 minutes each side. • Transfer chicken to a plate, then set aside.
• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook soffritto mix until softened, 3-4 minutes. • Add tomato paste and 1/2 the garlic. Cook until fragrant, 1 minute. • Remove pan from heat, then stir in sticky meat glaze, chicken stock pot and the water, until combined. • Return chicken to pan, turning to coat.
• Cover saucepan with a lid or tightly with foil. • Braise in the oven until chicken is cooked through and tender, 40-50 minutes.
TIP: If you don’t have an ovenproof saucepan, transfer the mixture to a baking dish instead!
TIP: Chicken is cooked through when it's no longer pink inside.
• When the chicken has 20 minutes remaining, bring a medium saucepan of salted water to the boil. Cut potato into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain cooked potato, then transfer to a bowl and set aside. • Return saucepan to medium-high heat with the butter. Cook baby spinach leaves and remaining garlic until slightly wilted and fragrant, 1 minute. • Return potato to pan, then add the milk and a generous pinch of salt. Remove from heat, then mash until smooth.
• Divide spinach-potato mash between bowls. • Top with slow-cooked herby chicken stew. • Sprinkle with flaked almonds to serve. Enjoy!