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 Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
INDIVIDUAL: Remove plastic film and cover with foil, then place in a preheated 200C oven(FF) 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(FF) for about 40 minutes( from defrosted) to 60 mins (from frozen). Remove the foil for the last 10 minutes of cooking time.