Chicken marsala with pancetta and mushrooms
We use free-range chicken marylands for this dish - they're full-flavoured and meaty and only improve with reheating, unlike breast which would be miserable and dry second time round. The other star here is the marsala (fortified Italian wine) - it's dark, sweet and complex and gives everything it touches a bit of magic. It provides backbone to the sauce of reduced chicken stock, balsamic vinegar and a bit of sour cream (we told you it was old school!).
Mashed potato and steamed beans or buttered spinach.
Frozen product Once defrosted, reheat and consume within 48 hours.
INDIVIDUAL: Remove plastic film and cover with foil, then place in a preheated 200C oven for about 20 minutes( from defrosted) to 40 minutes (from frozen). Remove the foil for the last 10 minutes of cooking time.
SMALL: Remove plastic film and cover with foil, then place in a preheated 200C oven for about 40 minutes( from defrosted) to 60 mins (from frozen). Remove the foil for the last 10 minutes of cooking time.