Slow-Cooked Herby Double Chicken Stew
with Spinach-Potato Mash & Almonds
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.
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
2 packet
chicken thigh
1 sachet
garlic & herb seasoning
1 bag
soffritto mix
1 packet
tomato paste
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
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. )
1 packet
garlic paste
Not included in your delivery
olive oil
2
water
20 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • 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 (it will finish cooking in step 4!). • Transfer chicken to a plate, then set aside.
TIP: Cook chicken in batches for best results!
• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook soffritto mix until softened, 3-4 minutes. • Stir in tomato paste and 1/2 the garlic paste. Cook until fragrant, 1 minute. • Remove pan from heat, then stir in sweet & savoury 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 (when no longer pink inside) and tender, 40-50 minutes.
TIP: If you don’t have an ovenproof saucepan, transfer the mixture to a baking dish instead!
• When the chicken has 20 minutes remaining, bring a medium saucepan of salted water to the boil. Peel potato and cut 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 paste 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.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Divide garlic-spinach mash between bowls. • Top with slow-cooked herby chicken stew. • Sprinkle over flaked almonds to serve. Enjoy!