A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally "hunter's chicken," harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. 700g, serves 2 Preparation, cooking and serving instructions: Frozen product. The dish has to be defrosted before reheating. To defrost, place in the fridge for at least 24 hours. Once defrosted, cook, and consume within 48 hours. It is recommended to warm the chicken up in the oven to get a crispy top. Tip the contents of the chicken bag into an oven proof dish and arrange the chicken so the skin side is up. Bake in a 160°C oven for approximately 25 minutes until the chicken is warmed through and the skin is golden. Tip: If you didn’t have time to defrost in the fridge, carefully place the bag into some hot water from the kettle for a few minutes. Ingredients Chicken, Chicken Stock, Mushrooms, Onions, Unsalted butter [Butter (Milk)], Gluten free flour (Soya), Garlic, Tomato puree [Tomato], White Wine (Sulphites), Dried thyme [Ground thyme], Salt, White pepper, Allergens Dairy, Sulphites, CONTAINS Wine
