CHICKEN WITH WHITE WINE SAUCE & MASH
Tender chicken in our creamy sauce with smoked pancetta lardons and a splash of white wine. 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
- 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.
- 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.
Potatoes (35%), chicken (19%), cream (milk), milk, butter (milk), smoked pancetta lardons (pork, salt, dextrose, glucose, antioxidant sodium ascorbate, preservatives: potassium nitrate and sodium nitrite*, flavourings, garlic powder), white wine, Cheddar cheese (milk), single cream (milk), whipping cream (milk), onions, leeks, Dijon Mustard (mustard seeds, water, vinegar, salt), spinach, golden breadcrumbs (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), yeast, salt, sugar, colours: plain caramel and paprika extract**, turmeric extract, sunflower oil), fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), rapeseed oil, parsley, salt, garlic purée, cornflour, black pepper.
*Don’t worry, these are part of the traditional curing method of smoked pancetta lardons.
**Fear not, these are used to give the breadcrumbs a lovely golden brown colour.
WARNING: Although we do our very best to take out all the bones, some may remain.
per ½ pack
(of which saturates)
(of which sugars)
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.
A little bit
on the side
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.
To bring out the delicate spring-like flavours of this dish, we recommend pairing with a lovely, light beaujolais.