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.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

PLEASE NOTE: these trays are microwave safe but please ensure that you place one tray at a time in the microwave and it is able to move freely.

TO COOK: remove plastic film, cover with foil and place in a preheated 175C oven for 20 - 30 minutes (from fresh/defrosted) to 30-40 minutes (from frozen), or until piping hot and cooked through to the bone.  Alternatively, microwave until piping hot.

DEFROST INFORMATION: suitable for freezing.  Can be cooked straight from frozen or defrosted overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours.

Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven. Ovens and microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.