Charlie Bigham's 2 chicken en croutes
£6.49 (£15.10 per kg)
Tender chicken breast with our creamy ham hock and mushroom sauce, encased in light, flaky puff pastry.
Fresh Chicken Breast (35%), Puff Pastry (34%) (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, Garlic Pur�e, Chicken Stock (Water, Chicken, Yeast Extract, Salt, Chicken Fat, Dried Potato), White Pepper, *Don't worry, this is part of the traditional curing method of Smoked Ham Hock
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||per 100g*||per en croute*|
|- Saturates||6.1g||13.1 g|
|- Sugars||1.8g||3.9 g|
. *Typical values as sold
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!
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