Saute of free-range chicken with spring vegetables and ‘fines herbes’ 650g – serves two


A classic French method of serving chicken in a creamy shallot and vinegar based sauce with chives, chervil, parsley and most importantly tarragon. As the dish also includes glazed Spring vegetables you do not need to serve anything else.

A little tip:  If you insist on a side dish then a nice green salad or some buttered spinach would be appropriate.

Ingredients: Chicken breast (27%), potatoes, chicken stock (celery, carrots, onion, garlic, thyme, leek), carrots, mushrooms, double cream (milk), white wine (sulphites), spring onions, shallots, unsalted butter (milk), white wine vinegar, salt, black pepper, chives, parsley, tarragon, chervil, cornflour.

Allergens: See ingredients in bold.  Produced in a kitchen which handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.

Storage: Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.

Cooking: Either heat gently in a trustworthy pan or transfer to a suitable sized baking dish and heat in a 160C oven loosely covered in foil until bubbling gently.  Between 15 and 20 minutes.

One container serves two people.