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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Salt | Pepper | Oil | Peeler | Chopping board | Knife | Cooking pot | Fork/potato ricer | Cooking pan
Cooking Instructions
Ingredients
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Step 5 : Mash the Potatoes
Finely chop parsley. Mash cooked potatoes with a fork or potato ricer, then heat in a non-stick pan with cooking cream, butter, and parsley, seasoning with salt and pepper.
400 g Potato
40 g Beef Bacon
280 g Chicken Breast Cubes
140 g White Onion
20 g Tomato Paste
5 g Garlic
100 ml Cranberry Juice
120 g Brown Mushroom
160 ml Home Made Vegetable Stock
2 g Thyme
1 g Bay Leaves
60 ml Cooking Cream
10 g Butter
7 g Fresh Parsley
Allergens
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Step 1 : Boil the Potatoes
Bring a large pot of water to a boil. Peel and quarter potatoes, add to boiling water, and cook until tender; then drain and set aside.
Nutritional Information
Energy (kJ/kcal)
408
Protein (g)
19
Carbohydrates (g)
61
Fibers (g)
11
Sugar
15
Fats (g)
18
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Sauté the Chicken & Bacon
In a pan with olive oil over medium-high heat, cook chicken cubes for 4-6 minutes until golden. Add bacon and cook for 2-3 minutes until crispy.
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Step 2 : Prep the Ingredients
Finely chop garlic and white onion. Quarter brown mushrooms and finely chopped beef bacon.
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Step 4 : Step 4: Simmer the Sauce
Add onion, garlic, and mushrooms to the pan; cook for 3-5 minutes. Stir in tomato paste and cook for another minute. Pour cranberry juice and vegetable stock into the pan. Add bay leaves and thyme, simmering for 5-8 minutes until the sauce reduces.
Step 6 : Serve and Enjoy!
Divide creamy herb mashed potatoes onto plates. Top with the chicken stew and serve.
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