Charlie Bigham's 2 chicken en croutes430g

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Charlie Bigham's 2 chicken en croutes
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Tender chicken breast with our creamy ham hock and mushroom sauce, encased in light, flaky puff pastry.
Oven cook in 25 mins.

    Fresh Chicken Breast (35%), Puff Pastry (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 Nitrate and Potassium Nitrate*), Fresh Cream (Milk), White Wine, Butter (Milk), Wheat Flour, Rapeseed Oil, Water, White Wine Vinegar, Fresh Parsley, Salt, Chicken Stock (Chicken, Potato, Water, Yeast Extract, Salt, Chicken Fat), Garlic Purée, White Pepper, *Don't worry, this is part of the traditional curing method of Smoked Ham Hock
    For allergens, including Cereals containing Gluten, see ingredients in bold

    . *Typical values as sold

    Typical valuesper 100g*
    Of which Saturates6.1g
    Of which Sugars1.8g

    Allergy advice

    • May Contain Nuts
    • May Contain Peanuts
    • May Contain Sesame
    • May also contain Nuts, Peanuts and Sesame


    • WARNING: Although we do our very best to take out all the bones, some may remain.

    Oven cook

    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 chicken 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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