Slow-Cooked Herby Chicken Drumsticks

Name: Slow-Cooked Herby Chicken Drumsticks with Veggie Stew, Steamed Greens & Potato Mash
Total time: 1 h 25 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 carrot; 1 Brown Onion; 1 packet chicken drumsticks; 1 sachet Herb & Mushroom Seasoning; ½ tbs plain flour; 1 packet Red Wine Jus; 1 sachet Chicken-Style Stock Powder; ½ cup water; 1 bag baby spinach leaves; 2 potato; 40 g butter; 2 tbs milk; ½ head broccoli; 2 clove garlic

with Veggie Stew, Steamed Greens & Potato Mash

Get up to $175 off

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. This is a tough choice to make; veggies and mash or veggies in a stew? What about the chicken drumsticks, we can’t leave those out. We say you don’t have to choose, let’s have it all! Slow cooking the chicken in the stew allows for all those flavours to be absorbed. A soft and silky potato mash does wonders to mop up all the yummy morsels, leaving your bowl sparkling clean.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Gluten

•Milk

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

Total1 hour 25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

Brown Onion

1 packet

chicken drumsticks

1 sachet

Herb & Mushroom Seasoning

1 packet

Red Wine Jus

1 sachet

Chicken-Style Stock Powder

1 bag

baby spinach leaves

potato

½ head

broccoli

2 clove

garlic

Not included in your delivery

olive oil

½ tbs

plain flour

½ cup

water

40 g

butter

2 tbs

milk

Nutrition Values

Energy (kJ)3374 kJ

Fat43.4 g

of which saturates18.1 g

Carbohydrate54.3 g

of which sugars20.8 g

Protein49.3 g

Sodium1320 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

•Large Oven-Proof Pan

•Lid

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 180°C/160°C fan-forced. • Cut carrot into bite-sized chunks. Thinly slice onion. Finely chop garlic. • In a medium bowl, combine chicken drumsticks, herb & mushroom seasoning, a pinch of salt and pepper and a drizzle of olive oil.

• In a large ovenproof pot, heat a drizzle of olive oil over medium heat. Cook chicken drumsticks, turning, until browned, 3-4 minutes. Transfer to a plate. • Return the pot to medium-high heat with a drizzle of olive oil. Cook carrot and onion until tender, 2-3 minutes. • Add garlic and the plain flour and cook until fragrant, 1 minute.

• Stir through red wine jus, chicken-style stock powder and the water. Season and bring to the boil. • Place chicken drumsticks on top of stew. Cover pot with a lid or tightly with foil, then bake for 25-30 minutes.

TIP: If you don't have an ovenproof pot, transfer mixture to a baking dish instead!

• Remove stew from oven, turn drumsticks, then bake, uncovered, for a further 45 minutes. • When the stew is done, remove from oven and stir through baby spinach leaves. Season to taste.

TIP: Add a splash more water if the stew mixture looks too thick.

• When the stew has 20 minutes cook time remaining, bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cut broccoli (see ingredients) into small florets. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In last 8 minutes of cook time, place a colander or steamer basket on top, then add broccoli. Cover and steam until the broccoli is tender, 6-7 minutes. Transfer broccoli to a bowl. Season, then set aside. • Drain potatoes and return to saucepan. Add the butter, milk and season generously with salt. Mash until smooth. Cover to keep warm.