Mushroom Gravy Chicken & Mash
with Garlic Veggies & Rosemary
There’s no reason you can’t be fanciful and cosy simultaneously. May we present, chicken drizzled in an aromatic mushroom gravy with rosemary on top for an extra flourish. The fluffy, golden mash brings in the comfort factor. So feel like you’re dining at a five-star restaurant in the comfort of your own home and slippers.
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
potato
1 bag
Silverbeet
1
carrot
1 packet
portabello mushrooms
3 clove
garlic
1 sprig
rosemary
1 packet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
½ sachet
Seasoning Blend
1 packet
chicken breast
Not included in your delivery
1
olive oil
40 g
butter (for the mash)
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
½ cup
boiling water
20 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • 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 butter (for the sauce) and the milk to the potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!
• Roughly chop silverbeet. Slice carrot into thin sticks. Thinly slice portabello mushrooms. Finely chop garlic. Pick rosemary (see ingredients) and finely chop. Cut chicken breast into 2cm chunks. • In a medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute. Set aside. • In a second medium bowl, combine chicken, seasoning blend (see ingredients) and a drizzle of olive oil.
Little cooks: Help pick the herbs from the stems!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 4-5 minutes. • Add silverbeet and half the garlic and cook until tender and fragrant, 3-4 minutes. • Transfer to a bowl and cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook mushrooms and chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add the butter (for the sauce), rosemary and remaining garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat, add gravy and toss to coat, 1 minute.
• Divide mash, garlic veggies and mushroom gravy chicken between plates. Enjoy!