Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Closed Cup Mushrooms
Panko Breadcrumbs(ContainsCereals containing Gluten)
Diced Chicken Breast
Chicken Stock Powder
Water for the Sauce
Bring a large saucepan of water to the boil with 1/4 tsp of salt and preheat your oven to 220°C. Peel the potato and slice into 1cm wide rounds. Pop the potato into your pan of boiling water, cook until just soft, 12-15 mins. Tip: The potato is cooked when you can easily slip a knife through, but be careful because you don't want the potato to overcook. Once cooked, carefully drain in a colander and set aside.
Meanwhile, halve, peel and thinly slice the onion. Thinly slice the mushrooms. Trim the carrot (no need to peel), halve lengthways then slice each half into long 1cm wide strips. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Put the breadcrumbs into a bowl, add the olive oil (see ingredients for amount) to a bowl. Season with salt and pepper, stir together.
Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the chicken, season with salt and black pepper and cook until the chicken is browned, 6-7 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: Cook the chicken in two batches if you need to - in a crowded pan it will stew rather than brown!
Once cooked, transfer the chicken to a bowl and leave to the side. Add a drizzle more oil to the pan. Add the bacon lardons to the pan and stir fry them until golden, 3-4 mins, then add the onion and carrot to the pan. Cook on medium heat, stirring, until slightly softened, 4-5 mins. Stir in the mushrooms and a little more oil if needed. Turn the heat up slightly. Cook everything together until the mushrooms are browned, about 5-6 mins. Add the garlic, stir and cook for 1 minute.
Pour in the water (see ingredients for amount) and add the chicken stock powder. Bring to the boil and stir to dissolve the stock powder. Add the creme fraiche and bring back to the boil, then turn down the heat and simmer gently until reduced by a third, 3-4 mins. Once the sauce has reduced, return the chicken to the frying pan. Season to taste with salt and pepper.
Transfer the chicken mixture to an ovenproof dish and top with the cooked potato slices. Sprinkle over your breadcrumbs. Season with black pepper and bake on the top shelf of your oven until the top is golden brown, 10-12 mins. Serve straight from the dish and enjoy!