with Garlicky Greens & Mashed Potato
Nothing beats a fluffy mountain of potato mash, so we've loaded ours with chicken and the creamiest stroganoff packed with not one, but two meaty mushrooms (button and flat mushrooms to be precise!). Cut through the richness with a helping of garlicky greens and this time will quickly become a regular. *Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.*
Allergens
Utensils
Tags
Light cooking cream
1 packet
Green beans
1 packet
Garlic
3
Chicken thigh
330 g
Dijon mustard
1 packet
Sliced mushrooms
1 packet
Brown onion
1
Potato
2
Garlic & herb seasoning
1 sachet
Tomato paste
1 packet
Mushrooms
1 packet
Vegetable stock pot
1 sachet
• 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 and return to the pan. • Add the milk and half the butter to the potato. Mash until smooth and season to taste. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, finely chop garlic and brown onion. • Trim green beans. Thinly slice flat mushrooms. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans, tossing, until tender, 5-6 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper, transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to high heat with a generous drizzle of olive oil. Cook chicken, flat mushrooms and sliced mushrooms, tossing, until browned, 5-6 minutes. • Add onion and cook, stirring, until tender, 4-5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add tomato paste, garlic & herb seasoning, remaining garlic and remaining butter and cook until fragrant, 1-2 minutes. • Add thickened cream, vegetable stock powder, Dijon mustard and the water and cook until slightly thickened, 2-3 minutes. Season to taste.
• Divide mashed potato between bowls. • Top with creamy mushroom and chicken stroganoff. • Serve with garlicky greens. Enjoy!
545
kcal
Calories
2280
kJ
Energy (kJ)
23.2
g
Fat
10.7
g
of which saturates
36.8
g
Carbohydrate
16.2
g
of which sugars
11.7
g
Dietary Fibre
45
g
Protein
0
mg
Cholesterol
959
mg
Sodium
