Chicken en croute

Tender chicken breast with our creamy ham hock and mushroom sauce, encased in light, flaky puff pastry. Stunning!

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Fresh chicken breast (35%), puff pastry (wheat flour, water, sustainable palm oil, butter (milk), rapeseed oil, salt), fresh milk, button mushrooms, smoked ham hock (pork, salt, antioxidant sodium ascorbate, preservatives: sodium nitrite and potassium nitrate*), fresh cream (milk), white wine, butter (milk), wheat flour, sunflower oil, water, white wine vinegar, fresh parsley, salt, chicken stock (chicken meat, dried potato, water, yeast extract, salt, chicken fat), garlic purée, white pepper.

    *Don’t worry, this is part of the traditional curing method of smoked ham hock.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy952kJ/228Kcal2046kJ/490Kcal
    Fat13.1g28.3g
    (of which saturates)6.1g13.1g
    Carbohydrate14.3g30.8g
    (of which sugars)1.8g3.9g
    Protein11.7g25.2g
    Salt0.65g1.40g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 220°C/200°C fan/gas mark 7.

    2. Remove the film, then lift the two en croutes out of their wooden tray and place on a baking tray, together with the greaseproof paper. For best results, brush the pastry with milk or whisked egg*.

    3. Place in the centre of the oven and cook for 25 minutes until the pastry turns golden brown.

    4. Leave to stand for 2 minutes before serving. Make sure they’re piping hot throughout.

    *Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress!

    Serve it with...

    Delicious with seasonal vegetables

  • Glazed carrots and sugar snap peas

    (Serves 2)

    3 medium carrots, peeled
    100g sugar snap peas, trimmed
    25g butter
    1 tbsp clear honey
    1 tbsp freshly chopped parsley
    150g easy cook long grain rice

    1. Cut the carrots into batons and cook in boiling water for 6 to 7 minutes, until tender.

    2. Add the sugar snap peas for the last 3 minutes of the cooking time. Drain well, then return to the pan with butter, honey and the parsley.

    3. Season well with salt and freshly ground black pepper and toss together until the butter melts.


    Something to drink?

    What could be better than to sip a chilled glass of crisp, dry white wine with this comforting dish? A chenin blanc, chardonnay, or sauvignon blanc would do the job nicely.

  • Reviews

    Here's a taste of what people are saying about our Chicken en croute.

    > Click here to tell us what you think


    “Perfect! Tender chicken breast, delicious sauce and flaky puff pastry – another winner from the Charlie Bigham’s collection. A special treat that has become an absolute favourite with my family. Thank you.”

    Mrs Sabina Jackson

    18/05/14


     

    “Just bought and subsequently devoured “Charlie Bighams Chicken en croute”. My wife or I normally make and cook our own. Not anymore. These are delicious which shouldn’t come as a surprise considering your fame as a top chef. The bottom line is… Excellent. You are a clever chap. From the Harps, Sudbury, Suffolk.”


    Mr. Geoff Harper

    07/01/14



    “To sum up our first purchase of your chicken en croute…delicious. Portion size was generous, chicken succulent, good balance to the sauce ,well textured mushrooms with just the right amount of gammon. Oh, and did I mention the light pastry too!
    The recyclable packaging makes a welcome change to polystyrene and a great starting point for a Blue Peter project!”


    Mr Michael Moat

    29/01/15

Glazed carrots and sugar snap peas

(Serves 2)

3 medium carrots, peeled
100g sugar snap peas, trimmed
25g butter
1 tbsp clear honey
1 tbsp freshly chopped parsley
150g easy cook long grain rice

1. Cut the carrots into batons and cook in boiling water for 6 to 7 minutes, until tender.

2. Add the sugar snap peas for the last 3 minutes of the cooking time. Drain well, then return to the pan with butter, honey and the parsley.

3. Season well with salt and freshly ground black pepper and toss together until the butter melts.