CHICKEN WITH WHITE WINE SAUCE & MASH
Tender chicken in our creamy white wine sauce, with bacon & leeks, served with creamy mashed potatoes.
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.
- Remove the film but leave the chicken and mash in their wooden trays*.
- Place both trays on a baking tray in the centre of the oven and cook for 25 minutes. If using a gas oven, please allow an additional 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 don’t touch the element or gas flame.
-
Ingredients
Potatoes (sulphites), chicken (23%), cream (milk), milk, butter (milk), bacon (pork, salt, preservative: sodium nitrite*, antioxidant: ascorbic acid), white wine (3%), Cheddar cheese (milk), onions, leeks, dijon mustard (water, mustard seeds, vinegar, salt), spinach, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), golden breadcrumbs (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), salt, yeast, caramelised sugar, colours: paprika extract, turmeric extract), rapeseed oil, parsley, salt, cornflour, garlic purée, black pepper.
Secret ingredient: obsession.
*Don’t worry, this is part of the traditional curing method for bacon.
WARNING: Although we do our very best to take out all the bones, some may remain.
Nutritional
Informationper 100g
per ½ pack
Energy
583kJ
140kcal2405kJ
576kcalFat
7.6g
31.4g
(of which saturates)
4.2g
17.3g
Carbohydrate
8.6g
35.6g
(of which sugars)
0.9g
3.7g
Fibre
0.5g
2.1g
Protein
9.1g
37.3g
Salt
0.6g
2.47g
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts, nuts 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.
Goes Best With
BUTTERED GREENS
300g of a mix of spring greens and savoy cabbage
50g melted butter
Bring a large pan of water to the boil and add the greens. Simmer for five minutes or until tender. Drain and refresh with cold water, and then return to the pan with the butter. Gently fold the butter into the greens over a medium heat.
Something
to drink?
To bring out the delicate spring-like flavours of this dish, we recommend pairing with a lovely, light beaujolais.
