Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Flavourings (contains Barley, Wheat), Modified Starch, Maltodextrin, Garlic Powder (3.5%), Skimmed Milk Powder, Salt, Colour (Plain Caramel), Parsley, Thyme, Sage, White Pepper, White Wine Extract (contains Sulphites).
Total content of herbs and spices = 6.3%.
No hydrogenated fat, artificial colours or MSG.
1 sachet Schwartz Chicken Chasseur Recipe Mix
1 tbs oil
1 onion, diced
4 skinless chicken breasts
175g (6oz) mushrooms, sliced
1 tbs tomato purée
300ml (½ pint) cold water
1. Pre-heat oven to 180°C, 350°F, Gas Mark 4.
2. Heat oil and soften onion. Add chicken and brown on both sides for 2-3 minutes. Transfer to a casserole dish and add mushrooms.
3. Mix sachet contents and tomato purée with water and add to casserole dish. Cover and cook for 1 hour.
4. Serve with baked potatoes.
Why not try adding herb dumplings about 40 minutes before the end of cooking.
Microwave directions for 800W: Place oil, chicken and onion in a microwaveable dish. Cover and cook on full power for 6 minutes, stirring half way through. Blend sachet contents into water. Pour over chicken. Cook on full power uncovered for 6 minutes, stirring half way through. Stir in mushrooms and cook on full power for a further 5 minutes.
Slow Cooker directions: Place chicken, onion and mushrooms in the slow cooker. Blend the sachet mix with the water and add to the rest of the ingredients. Cook according to your slow cooker instructions.
Store in a cool, dry place out of direct sunlight.
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
Defrost thoroughly overnight in a refrigerator. Transfer to a saucepan and heat gently over a medium-heat, stirring occasionally, until piping hot throughout. Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave on HIGH for 4-5 minutes, stirring half-way through, or until piping hot throughout.
|Per 100g |
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)