All-In-One Chicken, Kale & Mushrooms
"This one’s gonna warm the whole family with its ingredients that always hit the spot, like potatoes, mushrooms and creamy chicken. Keep everything in the same pan so it all cooks up in the same flavour, and whack in some kale for curly green goodness right at the end!"
- Prep
- 0 min
- Cook
- 40 min
- Serves
- 2
- Level
- Easy
From Gousto
Gather
Ingredients
From your cupboard
Make
Method
You will need
- 1.
Boil a kettle
Chop the chicken thighs in to bite-sized pieces
- 2.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and 1 tbsp butter over a high heat
Once hot, add the chopped chicken thighs and cook for 2-3 min on each side or until browned
Transfer the browned chicken to a plate and set aside, reserve the pan
- 3.
Meanwhile, peel and finely chop the brown onions
Peel and finely chop (or grate) the garlic
Slice the chestnut mushrooms finely
- 4.
Return the reserved pan to a medium heat
Once hot, add the chopped onion and cook over a medium heat for 3-5 min or until softened slightly but not coloured
Once softened slightly, add the chopped garlic and mushrooms and cook for a further 2 min or until the garlic is fragrant
- 5.
Meanwhile, peel and chop the potatoes into bite-sized pieces
Dissolve 1/2 Knorr chicken stock cube in 400ml boiled water
Add the cream cheese and Dijon mustard and give everything a good mix up – this is your creamy chicken stock
- 6.
Once the garlic is fragrant, add 1 tbsp flour and give it a good mix up
Increase the heat to high and add the creamy chicken stock, chopped potatoes and browned chicken thighs to the pan
Bring to the boil then reduce the heat to medium-low and cook, covered, for 10-15 min or until the potatoes are cooked through, stirring occasionally
- 7.
Add the shredded kale to the pan and cook for a further 3-5 min or until wilted – this is your creamy chicken one-pot
- 8.
Serve the creamy chicken one-pot
Enjoy!