Chicken, Red Wine & Parsley Mash (1353)
British chicken in a rich red wine and pancetta gravy with parsley mashed potato (350g Twin Tray)
Succulent British chicken thigh pieces in a rich Spanish red wine and smoked pancetta gravy seasoned with a splash of chicken stock, brown sugar, thyme and cracked black pepper with a serving of British buttery mashed potato flavoured with parsley. Our Serving Suggestion Served with Chantenay carrots & steamed seasonal greens. Serve with freshly chopped flat leaf parsley to brighten the flavour. Our Drinks Pairing With chicken in a red wine sauce like coq au vin drink a similar wine to the one you use for the recipe. Burgundy is traditional but I’d probably go for a red from the Rhône or Languedoc
Parsley Mashed Potato (36%) (Potato, Butter (MILK), Salt, Dried Parsley), Chicken Thigh (23%), Water, Onion, Smoked Pancetta (6%) (Pork Belly, Salt, Maize Dextrose, Natural Flavouring, Black Pepper, Preservatives (Sodium Nitrite, Potassium Nitrate), Antioxidant (Sodium Ascorbate)), Red Wine (5%), Cornflour, Garlic Puree, Chicken Stock (Chicken, Yeast Extract, Water, Salt, Potato Flake), Tomato Puree, Brown Sugar, Rapeseed Oil, Colour (Plain Caramel), Dried Thyme, Ground Black Pepper
Allergens: For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
|Per Serving (350g)||Per 100g|
|Fat||21.40g (of which saturates 8.90g)||6.40g (of which saturates 2.70g)|
|Carbohydrate||23.4g (of which sugars 4.8g)||7.0g (of which sugars 1.4g)|
For best results please microwave.
Remove sleeve, pierce film several times and place in microwave.
The following is a guide only.
850W microwaves: Full power for 3 minutes
1000W microwaves: Full power for 2 minutes & 30 seconds
After heating allow to stand for 1 minute, then carefully peel back the film (CAUTION: hot steam may escape), stir the parsley butter into the mash, decant and serve.
DO NOT REHEAT.
Remove sleeve and film. Remove the contents from the tray
Place in an oven proof dish and cover with foil.
Place in a preheated oven for 30 minutes.
ELECTRIC 190°C - FAN 170°C - GAS MARK 5
Make sure food is hot throughout, stir the parsley butter into the mash and serve.