Tender Tuscan-Style Chicken

Name: Tender Tuscan-Style Chicken with Potato Mash & Baby Leaves
Total time: 4 h
Yield: 2
Cuisine: Italian
Ingredients: 2 Garlic; 1 sachet Garlic & Herb Seasoning; 320 g Chicken Thigh; 1 Celery; 1 packet Baby Leaves; 2 packet Potato; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 tin Diced Tomatoes with Garlic & Onion

with Potato Mash & Baby Leaves

Get up to $175 off

The best things in life take time and this dish is no exception. Sit back and let the clock transform chicken thigh 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.

Allergens:

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

Total4 hours

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Garlic & Herb Seasoning

320 g

Chicken Thigh

Celery

1 packet

Baby Leaves

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Carrot

1 tin

Diced Tomatoes with Garlic & Onion

Nutrition Values

Calories429 kcal

Energy (kJ)1790 kJ

Fat17 g

of which saturates6.4 g

Carbohydrate32.8 g

of which sugars17.6 g

Dietary Fibre8.1 g

Protein39.2 g

Cholesterol0 mg

Sodium1880 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

•Baking Dish

•Large Pan

Cooking Steps

PDF

• Finely chop garlic. Roughly chop carrot and celery. • In a medium bowl, combine chicken thigh, the plain flour and a generous pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • Preheat oven to 220°C/200°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Shake off remaining flour and cook chicken thigh until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and bake until cooked through, 12-14 minutes.

TIP: Chicken is cooked through when it is no longer pink ins

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook, until fragrant, 1-2 minutes. Stir through diced tomatoes with garlic & onion, chicken-style stock powder, the brown sugar and water.

• Meanwhile, 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 potato. • Return potato to the pan and add the grated Parmesan cheese, the milk and the butter (for the mash). Season with salt. Mash until smooth. Cover to keep warm.

• When the chicken is ready, stir through baby spinach 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.

• When the chicken 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.