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A delicious recipe mix with thyme, parsley and white wine for a rich and warming chicken chasseur.
Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Flavourings (contains Barley, Sulphites, Wheat), Modified Starch, Natural White Wine Flavouring (6%)(contains Sulphites), Spices (Garlic Powder, White Pepper), Skimmed Milk Powder, Herbs (Parsley, Thyme, Sage), Salt, Colour (Plain Caramel)
Total content of herbs and spices = 6.3%.
No hydrogenated fat, artificial colours or MSG.
Usage Tips
For OUR RECIPE you will need …
1 sachet Schwartz Chicken Chasseur Recipe Mix
Just Add:
- 1 tbs oil
- 1 onion, diced
- 4 skinless chicken breasts 175g mushrooms, sliced
- 1 tbs tomato purée
- 300ml cold water
3 Easy Steps...
1 Preheat oven to 180°C, 350°F, Gas Mark 4.
2 Heat oil and soften onion for 5 mins, or until golden brown. Add chicken and brown on both sides. Transfer to casserole dish and stir in mushrooms.
3 Mix seasoning with tomato purée and water, stir into casserole dish. Cover and cook in the oven for 1 hour, until tender and cooked through.
Try Something Different: Ideal with crispy roast potatoes and steamed broccoli. Make herby dumplings with Schwartz Mixed Herbs and add to the casserole about half an hour before the end of cooking.
Store in a cool, dry place out of direct sunlight.
Freezing Guidelines
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.
Re-heating Guidelines
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.
Nutritional Information
| Typical Values | Per 100g (as sold) | Per serving* | %RI** per serving* |
|---|---|---|---|
| Energy | 1382kJ/326kcal | 855kJ/203kcal | 10% |
| Fat | 0.9g | 4.4g | 6% |
| of which saturates | 0.2g | 0.7g | 4% |
| Carbohydrate | 68.0g | 9.6g | 4% |
| of which sugars | 1.5g | 2.7g | 3% |
| Fibre | 3.3g | 1.7g | |
| Protein | 9.8g | 30.4g | 61% |
| Salt | 11.00g | 1.30g | 22% |
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)
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