Red Wine Chicken and Mushroom Stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle. While it boils, chop the potatoes into 2cm chunks (peel first if you prefer). Pour the boiling water into a large saucepan with ½ tsp salt. Add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Step 2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and sliced mushrooms to the pan. Season with salt and pepper. Wash your hands and equipment aer handling raw chicken and its packaging. Cook until browned all over, 5-6 mins. Stir occasionally.

Step 3

Meanwhile, finely chop the prunes into 1cm pieces. Peel and grate the garlic (or use a garlic press). Add the garlic to the chicken and veg for the final min of cooking and stir-fry until fragrant. Pour in the water for the sauce and bring to a boil. Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Step 4

Stir the prunes, mixed herbs and red wine stock paste into the sauce. Simmer, stirring regularly, until the sauce has thickened and the chicken is cooked through, 7-8 mins.

Step 5

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm. When the sauce has thickened, add the peas. Stir in the butter (see pantry for amount) until melted. Add a splash of water if it's a little too thick.

Step 6

Share the mash between your serving bowls. Spoon over the red wine chicken and mushroom stew.