Chicken & Mushroom Hotpot
British chicken pieces with mushrooms in a creamy white wine sauce, topped with sliced potatoes. (270g)
Succulent British chicken thigh with chestnut mushrooms cooked in a creamy British double cream, white wine & chicken stock velouté style sauce, seasoned with cracked black pepper & parsley, and topped with sliced British potatoes.
Our Serving Suggestion You can't go wrong with creamy mash, steamed baby corn & some cavolo Nero or mustardy greens. This hearty one pot dish needs no garnish - savour it with the crispy golden potato layer
Our Drinks Pairing Pair your chicken & mushroom hot pot with Sauvignon blanc or the popular Chardonnay from Pierre Lacasse
Potatoes (SULPHITES) (29%), Water, Chicken Thigh (19%), Chestnut Mushrooms (14%), Double Cream (MILK) (5%), Onion, Cornflour, Natural Flavouring, White Wine, Rapeseed Oil, Salt, Chicken Stock ((Water, Chicken Fat, Chicken Bones and Meat), Yeast Extract, Salt), Porcini Powder, Parsley, Black PepperFor Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
|Per Serving (270g)||Per 100g|
|Fat||11.30g (of which saturates 5.70g)||4.20g (of which saturates 2.10g)|
|Carbohydrates||18.6g (of which sugars 1.1g)||6.9g (of which sugars 0.4g)|
For best results please microwave.
Microwave: Remove sleeve, pierce film several times and place in microwave.
The following is a guide only. 850W microwaves: Full power for 1 minute 30 seconds. 1000W microwaves: Full power for 1 minute 15 seconds.
After heating allow to stand for 1 minute, then carefully peel back the film (CAUTION: hot steam may escape) and serve. DO NOT REHEAT.
Oven: Remove sleeve and film. Remove the contents from the tray and place in an oven proof dish. Place in a preheated oven for 20-25 minutes. ELECTRIC 190°C - FAN 170°C - GAS MARK 5
Make sure food is hot throughout and serve.