Slow-Cooked Tuscan-Style Chicken Thighs
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 thighs 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 packet
chicken thigh
1 sachet
Garlic & Herb Seasoning
1 packet
Diced Tomatoes with Garlic & Onion
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
2 tbs
plain flour
(Contains Gluten; )
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 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. • Shake off remaining flour and cook chicken thigh, turning, until browned on all sides, 3-4 minutes (cook in batches if your pan is getting crowded). Transfer to slow cooker.
• 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. • Transfer to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, turning thigh each hour, until chicken is tender and the meat is falling off the bone, 4 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 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!