Charlie Bigham's 2 chicken en croutes
£5.50 (£12.80 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 (Wheat Flour, Water, Sustainable PalmOil, Butter (Milk), Rapeseed Oil, Salt), Fresh Milk, Button Mushrooms, Smoked Ham Hock (Pork, Salt, Antioxidant Sodium Ascorbate, Preservatives: Sodium Nitrate and Potassium Nitrate*), Fresh Cream (Milk), White Wine, Butter (Milk), Wheat Flour, Sunflower Oil, Water, White Wine Vinegar, Fresh Parsley, Salt, Chicken Stock (Chicken Meat, Dried Potato, Water, Yeast Extract, Salt, Chicken Fat), Garlic Pur�e, 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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