chicken en croute

Light, buttery puff pastry wrapped around fresh chicken breast and delicious, creamy ham hock and mushroom sauce.

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

  • Ingredients

    • Fresh chicken breast (36%)
    • Puff pastry (34%)
    • Creamy ham hock and mushroom sauce (30%)

    Puff pastry: wheat flour, water, sustainable palm oil, butter, rapeseed oil, salt.
    Creamy ham hock and mushroom sauce: fresh milk, fresh mushrooms (7%), smoked ham hock (5%), fresh cream, white wine, butter, sunflower oil, wheat flour, white wine vinegar, fresh parsley, salt, garlic puree, chicken stock, white pepper.
    Smoked ham hock: pork, water, preservatives (sodium nitrite and potassium nitrate*), salt.
    Chicken stock: chicken bones, meat and fat, water, salt.
    *Don’t worry this is part of the traditional curing method of ham hock.

    Allergy information

    This recipe contains gluten and milk. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.WARNING: Although we do our very best to take out all the bones, some may remain.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy902kJ/216Kcal2075 kJ/497 Kcal
    Protein11.2g25.8 g
    Carbohydrate12.5g28.8 g
    (of which sugars)1.0g2.3 g
    Fat13.2g30.4 g
    (of which saturates)2.4g5.5 g
    Fibre0.6g1.4 g
    Salt0.6g1.4 g
    (of which sodium)0.22g0.51g

    *Typical values as sold.

  • How to cook

    1. Preheat your oven to 220ºC/200ºC fan/gas mark 7.
    2. Remove the film and place the two en croutes with their greaseproof paper on a baking tray. 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.

    Be careful, they’ll be hot. Make sure they’re piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

    *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...

    The delicious, melty pastry makes this dish pretty substantial, so you need only throw together a salad – maybe just a handful of watercress – or some steamed, seasonal veg to keep your en croute company on the plate.

  • 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. Serve with plain boiled rice and Charlie Bigham's Chicken En Croute.

    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

    "Thank you for a lovely meal! We tried your Chicken En Croute, having seen it on the shelf. Couldn't have chosen better - it was the best meal we've had from a supermarket; restaurant-quality but quick and easy. The chicken was tender and there was plenty of filling, whilst the pastry was deliciously light. Will definitely be trying some of your other dishes!"

    Katie Knowles

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. Serve with plain boiled rice and Charlie Bigham's Chicken En Croute.