Cubed chicken cooked with hearty seasonal vegetables in a hearty chicken and wine stock.
Chicken Breast Fillet, Oil, Tomato Puree (tin tomato, sugar, onion, Mixed Herbs), Onion, Red Pepper, Carrots, Brinjal, Courgette, Butternut, Salt, Pepper
Made in kitchen using nuts.
Defrost and heat (lid on) at 160ºC for 30-40 minutes or until desired temperature is reached.
Best served on a bed of polenta or savoury brown rice.