Chicken & Mushroom Hotpot (1309)
Succulent British chicken thigh and chestnut mushrooms cooked in a cream and white wine sauce before layering with sliced potatoes (270g)
Succulent British chicken thigh with chestnut mushrooms cooked in a creamy British double cream, white wine & chicken stock velouté seasoned with cracked black pepper & parsley, 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
Potato (29%)(SULPHITES), Water, Chicken (19%), Sliced Chestnut Mushrooms (14%), Double Cream (MILK) (4%), Onion, Corn Starch, Maize Starch, Yeast Extract, White Wine (0.5%), Rapeseed Oil, Chicken Stock (Water, Chicken Bones, Chicken Fat, Salt, Yeast Extract, Sugar, Chicory Fibre, Corn Flour, Mushroom Concentrate), Salt, Parsley, Black Pepper.
Allergens: For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
|Per Serving (270g)||Per 100g|
|Fat||11.00g (of which saturates 5.30g)||4.10g (of which saturates 2.00g)|
|Carbohydrate||14.8g (of which sugars 0.8g)||5.5g (of which sugars 0.3g)|
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 1 minute 45 seconds.
1000W microwaves: Full power for 1 minute 30 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.
Remove sleeve and film. Remove the contents from the tray and place in an oven proof dish.
Place in a preheated oven for 25-30 minutes.
ELECTRIC 190°C - FAN 170°C - GAS MARK 5
Make sure food is hot throughout and serve.