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 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 Pepper
Allergens: For 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)|
|Carbohydrate||18.6g (of which sugars 1.1g)||6.9g (of which sugars 0.4g)|
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 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.
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.