Serve with: Mash Potato & Peas.
How we make it: Brown off the chicken, deglaze with red wine, sauté onion, garlic, celery and bacon. Add tomato puree, thyme, bay leaf, parsley, leek, chicken stock, flour, salt & pepper. We then slow cook, before the chicken is cooked we sauté mushrooms in butter and add.
Ingredients: Chicken Breast & Thigh, Red Wine, Smoked Bacon, Chicken Stock, Onion, Mushroom, Celery, Flour, Garlic, Tomato Puree, Leek, Butter, Thyme, Parsley, Rosemary, Bay Leaf, Salt & Pepper
Cooking instructions: Bring a pan of boiling water to the boil, place the bag and contents in the water, turn down to simmer and leave for 30 min. Open bag and serve, ensure contents is piping hot.
Allergens: Flour(Gluten), Celery, Butter(Milk), Red Wine(Sulphites)