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Chicken Breast with Red Wine Stew

Name: Chicken Breast with Red Wine Stew inspired by coq au vin, with creamy chive mash
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 185 milliliters Red wine; 250 g Chestnut mushrooms; 500 g Potatoes; 1 piece Garlic; 1 piece Carrot; 15 g Worcestershire sauce; 5 g Fresh thyme; 10 g Fresh flat leaf parsley & chives; 50 g Herbed cream cheese; 1 piece Onion; 2 piece Chicken breast; 150 milliliters Low sodium vegetable stock; 4 tablespoon [Plant-based] butter; 2 teaspoon Mustard; 2 [Plant-based] milk; 1 tablespoon Flour; 1 teaspoon Sugar; to taste Salt and pepper

inspired by coq au vin, with creamy chive mash

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Calories

856 kcal

Protein

44.7g protein

Total

45 minutes

Difficulty

Easy

High Protein

Allergens:

Zwaveldioxide en sulfiet
Gluten
Gerst
Mosterd
Soja
Melk (inclusief lactose)
Selderij
May contain traces of allergens

Compared to regular mushrooms, chestnut mushrooms contain less moisture. This means that they won't shrink so much during cooking.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

90 milliliters

Red wine

(Contains: Zwaveldioxide en sulfiet)

125 g

Chestnut mushrooms

250 g

Potatoes

½ piece

Garlic

½ piece

Carrot

10 g

Worcestershire sauce

(Contains: Gluten, Gerst, Mosterd, Soja)

2.5 g

Fresh thyme

(May be present: Selderij)

5 g

Fresh flat leaf parsley & chives

25 g

Herbed cream cheese

(Contains: Melk (inclusief lactose))

½ piece

Onion

1 piece

Chicken breast

Not included in your delivery

75 milliliters

Low sodium vegetable stock

2 tablespoon

[Plant-based] butter

1 teaspoon

Mustard

[Plant-based] milk

½ tablespoon

Flour

½ teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3583 kJ

Calories856 kcal

Fat36.7 g

Saturated Fat22.3 g

Carbohydrate70.2 g

Sugar15 g

Dietary Fiber14.9 g

Protein44.7 g

Salt1.5 g

Potassium1353 mg

Calcium59 mg

Iron2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Casserole

•Tall-Sided Pan

Cooking Steps

Prepare the stock. Finely chop the onion. Cut the carrot into crescents. Finely chop the parsley and chives, being sure to keep them separate.

Peel or thoroughly wash the potatoes and cut them into rough chunks. Transfer to a pot or saucepan and submerge with water, then boil for 12 - 15 minutes. Reserve some of the cooking liquid, then drain. Mash the potatoes with the herbed cream cheese, the chives, a knob of butter and a splash of milk or the cooking liquid as preferred. Stir in the mustard and season to taste with salt and pepper.

Meanwhile, quarter the mushrooms and crush or mince the garlic. Melt a generous knob of butter in a deep frying pan over medium-high heat. Fry the onion and carrot for 5 - 6 minutes. Add the mushrooms and fry for 4 - 5 more minutes. Discard the thyme stalks and finely chop the leaves.

Add the flour and the garlic and fry for 1 minute. Add the wine, the Worcestershire sauce, the thyme, the sugar and the stock. Mix well to combine, then bring to a boil and cook for 2 - 4 minutes so as to allow the alcohol to evaporate. Reduce the heat to low and allow to simmer over low heat until serving. Season to taste with salt and pepper.

Meanwhile, season the chicken breast with salt and pepper. Melt a knob of butter in a frying pan over medium-high heat and fry the chicken breast for 2 - 3 minutes per side. Reduce the heat and fry for a further 4 - 5 minutes or until done.