Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Modified Starch, Flavourings, Tomato Powder (7%), Onion Powder, Garlic Powder (4.5%), Red Wine Extract (4%)(contains Sulphites), Sugar, Salt, Malt Extract (contains Barley), Parsley, Rosemary, Bay Leaves, Thyme, Colour (Paprika Extract), Anti-caking Agent (Silicon Dioxide).
No hydrogenated fat, artificial colours or added MSG.
- 1 tbs olive oil
- 1 onion, sliced
- 175g lean bacon, sliced
- 4 skinless chicken breasts
- 125g baby button mushrooms 300ml cold water
3 Easy Steps...
1 Preheat oven to 190°C, 375°F, Gas Mark 5.
2 Heat oil, fry onion and bacon for 5 mins, until golden brown. Add chicken and brown for a couple of mins on both sides. Transfer to a casserole dish and add the mushrooms.
3 Mix seasoning with water and stir into the casserole dish. Cover and cook in the oven for 1 hour, until tender and cooked
Try Something Different: Try replacing the bacon with pancetta or using peeled shallots instead of sliced onions. Ideal with roast potatoes and fine green beans with freshly ground Schwartz Black Pepper.
Slow Cooker directions: Place the chicken, onion, bacon and mushrooms into the cooker. Blend sachet mix with the water and add to the cooker.
Cook according to your slow cooker instructions.
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 (800W) on full power for 4-5 minutes, stirring half-way through, or until piping hot throughout.
|(Typical Values)||Per 100g |
of which saturates
of which sugars
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)