Golden Chicken & Mushroom Gravy
with Cheesy Potato Fries & Apple Salad
Say hello to comfort food with a tasty twist! Tonights chicken is crispy on the outside and tender on the inside, served with a rich, savoury mushroom gravy that’s perfect for slathering all over. Add golden potato fries for that extra crunch and a refreshing apple salad to brighten up the plate—this meal is all about flavour-packed fun!
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
potato
1 packet
button mushrooms
1
apple
1 packet
chicken thigh
1 sachet
Nan's Special Seasoning
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1 packet
Mixed Salad Leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tablespoon (tbsp)
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
½ cup
boiling water
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice button mushrooms and apple. • Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine Nan's special seasoning, the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in the flour mixture, then into the egg and finally in the breadcrumbs. Set aside on a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add mushrooms and cook until browned and softened, 8-10 minutes. • Transfer to a medium bowl and set aside.
• Wipe out frying pan and return to medium-high heat with enough olive oil to coat the base. Cook chicken in batches until golden and cooked through, 3-5 minutes each side. • Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Boil the kettle.
• To the bowl with the mushrooms, add gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• In a large bowl, combine mixed salad leaves, apple, a drizzle of vinegar and olive oil. Season to taste.
• Slice crumbed chicken. • Divide crumbed chicken, cheesy potato fries and apple salad between plates. • Serve with mushroom gravy. Enjoy!