Quorn Blog

Healthy Chef Lilia's recipe of the month

SHORT-CUT HEARTY WINTER CHICK’N STEW

When it’s cold outside, this recipe will keep you warm on the inside!

Ingredients-

Makes 6 servings (about 6 cups)

2 tsp. vegetable oil
½  cup chopped onion (1 small onion)
½ cup chopped celery
2 cans (10-1/2 oz. each) Mushroom Gravy (such as Campbell’s which is meat-free)
1 cup frozen peas & carrots
1 can (14-1/2 oz.) diced new potatoes, drained
1 pkg. (12 oz.) QUORN™ Chick’n Tenders
¼ cup red wine (opt.)
¼ tsp. dried thyme
salt & pepper, to taste

Instructions-

1) Heat oil in 3-quart pot over Med.-High heat.  Add onions and celery and sauté until softened, about 3-4 minutes.  Add gravy & remaining ingredients.  Bring to a boil.
2) Cover pot, reduce heat. Simmer 10 minutes, stirring occasionally, until stew is completely heated through.

Make it your own:

* Save $$...This recipe is super economical…and super tasty!  To save even more $$  you can use 1 cup of pretty much any, ON SALE,  mixed, frozen vegetables medley  you prefer!

*If you don’t have frozen peas & carrots, you may substitute the same amount of just about any other variety of mixed, frozen vegetables you prefer!

*For a Hearty Chick’n Pot Pie, spoon 4 cups of the hot stew mixture into a 9-inch pie plate or quiche dish.  Cut a circle of packaged frozen puff pastry (from 1 thawed sheet of pastry) to slightly overhang the top of the plate.  Press the pastry against the outside rim of the plate to seal. Using the tip of a knife, cut 3 or 4 small slits to allow steam to escape.  Lightly brush the surface of the pastry with milk.  Bake in a preheated 400º oven for 15 minutes, or until the pastry is puffed & golden brown.