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!). We pour the sauce over the marylands and finish the dish with crisped-up cubes of pancetta and sliced mushrooms. The whole thing is dark, sweet, with a complex flavour that make a sauce of browned and crispy pancetta, mushrooms and garlic and flavour it with thyme and parsley. To this we add home-made chicken stock, marsala wine and balsamic vinegar and finish it with a smidge of sour cream. The sauce is poured over the free-range chicken thigh cutlets and scattered with the mushrooms.
|PER 100G (RAW)||PER SMALL SERVE|
Mashed potato and steamed beans or buttered spinach.
Once defrosted, use within 48 hours.
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. Serve with mashed potato and steamed greens.
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. Serve with mashed potato and steamed greens.