Double Slow-Cooked Tuscan Chicken Drumsticks
with Potato Mash & Baby Leaves
The best things in life take time, and this dish is no exception. Sit back and let the clock transform chicken drumsticks into melt-in-your-mouth goodness, in a hearty tomato-based stew. Once it’s all done, pile it generously onto silky Parmesan mash for this unforgettable meal.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1
carrot
1 stalk
celery
1 sachet
Garlic & Herb Seasoning
2 packet
chicken drumsticks
1 tin
Crushed & Sieved Tomatoes
1 sachet
Chicken-Style Stock Powder
2
potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
baby leaves
Not included in your delivery
olive oil
½ tbs
brown sugar
¾ cup
water
2 tbs
milk
(Contains: Milk; )
40 g
butter (for the mash)
(Contains: Milk; )
20 g
butter (for the sauce)
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop carrot and celery. • In a large bowl, combine garlic & herb herb seasoning and a drizzle of olive oil. Add chicken drumsticks and toss to combine. • In a large frying pan, heat a drizzle of olive oil over high heat. • Add chicken drumsticks and cook, until browned on all sides, 3-4 minutes (cook in batches if your pan is getting crowded). • Add garlic and cook, until fragrant, 1 minute.
• Transfer chicken drumsticks, crushed & sieved tomatoes, chicken-style stock powder, the brown sugar, the water, and a pinch of salt to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook until chicken is tender, 4-5 hours.
• When the stew has 20 minutes remaining, boil the kettle. • Peel potato and cut into large chunks.
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add half the grated Parmesan cheese, the milk and the butter (for the mash) to the potato, then season with salt. Mash until smooth. Cover to keep warm.
• When the stew is ready, stir through baby leaves and the butter (for the sauce) until leaves are wilted. • Season to taste.
TIP: Add a splash of water if the sauce mixture looks too thick.
• Divide mash between bowls. • Top with slow-cooked Italian chicken stew to serve. Enjoy!