Meal Kit
Family
One-Pan Coq au Vin-Style Chicken Stew
with garlic mashed potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Maija Barnes
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Yukon Potatoes
- 12 oz. Carrot
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4 fl. oz. Cream Sauce Base
- 1 Yellow Onion
- 2 fl. oz. Red Cooking Wine
- 4 tsp. Chicken Broth Concentrate
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¾ oz. Roasted Garlic & Herb Butter
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¼ oz. Flour
- 2 Rosemary Sprig
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories420
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Carbohydrates38g
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Net Carbs33g
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Fat14g
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Protein34g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Quarter potatoes. Cut into six to eight wedges if larger than a ping-pong ball.Stem and mince rosemary.Halve and peel onion. Cut halves into 1/4" dice. -
2 Sear the Chicken
Pat chicken dry and season all over with 1/4 tsp. salt and a pinch of pepper.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Working in batches, if necessary, add chicken to hot pan and cook until browned all over, 4-5 minutes.Chicken will finish cooking in a later step.Transfer chicken to a plate. Keep pan over medium heat; no need to wipe clean. -
3 Start the Vegetables
Add 1 tsp. olive oil, carrots, and onions to hot pan and stir occasionally until onions are tender, 3-4 minutes.
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4 Make the Stew
Add flour to hot pan and stir until no dry flour remains.
Add wine and stir occasionally until mostly evaporated, 30-60 seconds.Stir in chicken base, 1 cup water, 2 tsp. rosemary, and 1/4 tsp. salt. Bring to a simmer.Once simmering, add seared chicken. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While stew cooks, continue recipe. -
5 Make Mashed Potatoes and Finish Dish
Place potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.
Carefully remove from microwave. Using a potato masher, mash until potatoes are smooth.Add cream base, 1/4 cup water, and 1/4 tsp. salt. Stir vigorously until thoroughly combined. Cover with a damp paper towel. Microwave covered until warmed through, 2-3 minutes.Carefully remove from microwave. Stir in butter until melted and combined.Plate dish as pictured on front of card, topping mashed potatoes with stew. Bon appétit!
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