We're using free-range chicken marylands which we marinate overnight with herbs, black peppercorns and garlic, then brown and braise with reduced red wine, homemade free-range chicken stock, herbs and garlic before finishing with a traditional Burgundian garnish of bacon, caramelised shallots and mushrooms.
Free-range chicken, olive oil, bacon, shallots, mushrooms, garlic, bay leaves, thyme, tomato paste, red wine, parsley, salt, pepper, chicken stock (free-range chicken bones, garlic, onions, carrot, celery, pepper, parsley), butter.
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 5573.8kj | 11,147.6kj |
| PROTEIN | 143.1g | 286.2g |
| FAT TOTAL | 63.2g | 126.4g |
| - SATURATED | 23.5g | 46g |
| CARBS | 9.6g | 19.2g |
| - SUGARS | 7.2g | 14.4g |
| SODIUM | 2717.3mg | 5434.6mg |
Small:
Two marylands - serves two adults with accompaniments
Large:
Four marylands - serves four adults with accompaniments
Serve with buttered mashed potato or noodles or the root vegetable mash and a green vegetable like beans or spinach, or just follow with a green salad.
Frozen product. Once defrosted, cook, and consume within 48 hours.
TO COOK: Remove plastic film, cover with foil and place in a preheated 175C oven for 25 - 35 minutes (from defrosted) to 35-45 minutes (from frozen), or until piping hot and cooked through to the bone.
