Chicken in Cider and Mushroom Sauce with Mash
Tender chicken thigh simmered in a creamy mushroom, wholegrain mustard and Herefordshire cider sauce, with a helping of mash. Created by our Daylesford chefs.
Casserole: (57%) chicken (36%), cider (8%) (sulphites), water*, mushrooms (13%), milk, fortified wheat flour (contains calcium carbonate*, iron*, niacin*, thiamin*), wholegrain mustard (3%) (water*, mustard seeds (yellow & brown), spirit vinegar, rock salt*, spices), butter (milk), olive oil, vegetable stock (sea salt *, maltodextrin (from maize), rice flour, vegetables (7%) Salt (onion, carrot, parsnip), yeast extract*, sunflower oil, parsley, turmeric), thyme, parsley, salt*, bay leaf, black pepper, garlic. Mashed potato: (43%) potato (78%), milk, butter (milk), salt*. *Non-organic.
ALLERGY ADVICE: see ingredients in bold.
per 350g serving
Energy 1737kJ 414kcal
of which saturates 9.4g
of which sugars 4.4g
Keep refrigerated 0–5 ̊C.
Suitable for freezing on day of purchase, use within three months. Do not re-freeze once defrosted.
READY IN 35 MINUTES Preheat oven to180 ̊C fan, Gas Mark 4. Remove sleeve and pierce film, place on a baking tray. Cook for 35 minutes (from frozen 55 minutes at 170 ̊C fan) or until piping hot. Take care removing the film as it will be hot. To be used as a guide, appliances may vary. Not suitable for microwave cooking.
The cardboard is 100% recycled, the tray is 85% recycled content and both are recyclable. The plastic film is not currently recyclable. Please dispose of responsibly.