Chicken, Red Wine Jus and Mushroom Stew with Cheesy Mash
A hearty chicken and mushroom stew in a rich red wine jus, served with cheesy mashed potatoes.
Ingredients
- 16g plain flour
- 2 leeks
- 160g green beans
- 2 red wine stock sachets (56g)
- 520g diced chicken thigh
- 240g sliced mushrooms
- 60g mature cheddar cheese, grated
- 900g potatoes, cut into 2cm chunks (no need to peel)
- 300ml boiling water
- Drizzle of oil
- Knob of butter
- Splash of milk
- Salt and pepper
Instructions
- Fill and boil your kettle. Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes. When boiling, add the potatoes and cook until tender, about 12-15 minutes — they’re ready when you can easily slip a knife through them. Once cooked, drain in a colander.
- Meanwhile, heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the chicken and sprinkle over the flour. Season with salt and pepper and stir to coat. Cook until golden on the outside, 3-5 minutes, stirring occasionally.
- While the chicken cooks, trim the root and dark green leafy part from the leeks, then halve lengthways and thinly slice. Trim the green beans and chop into thirds.
- Once the chicken is browned, add the leeks and sliced mushrooms to the pan. Season with salt and pepper and cook until the mushrooms have browned and the leeks have softened, 4-5 minutes, stirring occasionally.
- Add the red wine stock sachets and the boiling water. Add the green beans, bring to the boil and stir to dissolve the stock. Simmer until the beans are tender, 4-5 minutes, then remove from the heat. Taste and season with more salt and pepper if needed, and add a splash of water if it’s a bit thick.
- Put the potatoes back in the pan with a knob of butter and a splash of milk. Grate in the cheddar cheese and mash until smooth. Serve in bowls with the chicken stew on top.