Chicken, Leek & Cider Gratin with Butternut Squash
£5.50 – £22.00
Tender chunks of grain-fed Soanes’ chicken thigh, poached in chicken stock then coated with a creamy Coleman’s Cider and leek sauce. The dish is then finished with a Gruyère, Parmesan and homemade sourdough crumb.
Tender chunks of grain-fed Soane’s chicken thigh browned in tarragon butter, then coated with a creamy Coleman’s cider and leek sauce. The dish is then finished with a gruyère, Parmesan and homemade sourdough crumb.
Ingredients: chicken thigh, leek, butternut squash, chicken stock (celery, onion, leek,swede, carrot), tarragon, cider (sulphites), butter,(milk) double cream (milk), wheat flour (calcium carbonate, Iron, niacin, thiamine) gruyere, (milk), Grana Padano (cow’s milk, salt, calf rennet, preservative, lysamine from egg)
(Dijon Mustard,(mustard seeds 30%, spirit vinegar, sea salt, preservative (sodium hydrogen sulphite)
Cooking instructions from frozen. Not suitable for microwave cooking.
Preheat the oven to 180ºC (fan), 350ºF, Gas 4, remove the lid and place the container, uncovered, on a baking sheet. Cook for 45-50 minutes until golden brown and hot all the way through.Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!