Chicken & Ham Gratin
Tender chicken and ham hock in a creamy white wine sauce, topped with a potato rosti and mature Cheddar crumb.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!)
- Remove the film but leave the gratin in its wooden tray*.
- Place tray on a baking tray in the centre of the oven and cook for 30 minutes. If using a gas oven cook for an extra 10 minutes.
- Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven, just make sure they aren’t placed close to any element or flame.
-
Ingredients
Chicken (27%), milk, potatoes (14%), cream (milk), Cheddar cheese (milk), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), smoked ham hock (6%) ( pork, salt, preservatives: sodium nitrite, potassium nitrate, antioxidant: sodium ascorbate*), onions, spinach, white wine (preservative: sulphur dioxide), butter (milk), rapeseed oil, parsley, Dijon mustard (mustard seeds, vinegar, salt), cornflour, sunflower oil, lemon juice, salt, garlic purée, dried potato, yeast extract, olive oil, yeast, white pepper, chicken fat, sea salt.
*Don’t worry, this is a part of the traditional curing method for smoked ham hock.
WARNING: Although we do our very best to take out all the bones, some may remain.
Nutritional
Informationper 100g
per ½ pack
Energy
724KJ
173Kcal2352KJ
562KcalFat
9.7g
31.6g
(of which saturates)
4.1g
13.4g
Carbohydrate
8.8g
28.5g
(of which sugars)
1.5g
4.9g
Protein
12.4g
40.2g
Salt
0.70g
2.26g
Allergy Information
For allergens used in this recipe, including cereals containing gluten, see ingredients highlighted in bold above. This recipe may contain traces of nuts, peanuts, sesame and celery. For clarity all allergens in this recipe are also summarised in the table below.
A little bit
on the side
Crushed minted Peas and Broad Beans
80g fresh peas
80g podded young broad beans
1/2 tbsp fresh mint, chopped
1/2 tbsp fresh chives, finely chopped
25g butter
sea salt and black pepper
- Blanch the peas in a pan of boiling water. After 3 mins add the podded beans and cook for a further 1 min. Drain both in a colander and transfer to a bowl of iced water and leave for 5 minutes. Drain well again and pop the broad beans from their skins. Crush the peas and beans together with the back of a fork.
- Melt the butter in a large pan. Add the crushed peas and beans and heat gently. Stir through the chopped herbs and season generously with black pepper and salt to taste.
Something
to drink?
We’d serve with a good wooded Chardonnay.
