DISHPATCH Chicken and Wild Mushroom Chasseur Instructions

Chicken & Wild Mushroom Chasseur
by Richard Corrigan

COOKING TIME: 55 minutes
SERVES: 2

IN THE BOX:

1. Black pudding and ham hock croquettes (mustard, milk, sulphites, gluten, egg, celery) (alcohol)
2. Gherkin ketchup (mustard, sulphites) (alcohol)
3. Gribiche (egg, mustard, sulphites) (alcohol)
4. Chicken legs and chasseur sauce (milk, celery, gluten)
5. Dumplings (milk, gluten, egg)
6. Herbs
7. Cream (milk)
8. Marmalade puddings (milk, egg, gluten)
9. Vanilla custard (milk, egg)
10. Marmalade

COOKING INSTRUCTIONS

Remove all items from the fridge and bring them all up to room temperature, apart from the cream (7) and vanilla custard (9).
Preheat the oven to 200°C/180°C fan/ gas mark 6.

TO START

1. Place the croquettes (1) onto a baking tray (keeping them in the bamboo tray) and bake for 15 mins. Carefully turn over the croquettes halfway through cooking and place back in the oven to crisp the other side.
2. Divide the croquettes between two plates and serve with a dollop of gherkin ketchup (2) and gribriche (3).

MAIN

1. Place the chicken legs and chasseur sauce (4) in a casserole dish, and add 50ml of water. Sit the dumplings (5) in the sauce, cover with foil and place in the oven for 25-30 mins.
2. While the chicken cooks, pick and chop the herbs (6) and leave to one side.
3. Divide the chicken legs and dumplings between two plates, leaving the sauce in the dish. Stir the cream (7) into the sauce and add the chopped herbs, pour the sauce over the chicken and enjoy!

TO FINISH

1. Remove the marmalade puddings (8) from the bag and place on a baking tray in their foils. Warm in the oven for 10 minutes.
2. Bring a small pan of water to the boil, reduce to a simmer and place the bag of vanilla custard (9) (still in its bag) into the pan. Ensure the bag is submerged in the water and warm through for 4-5 minutes.
3. Using a tea towel, carefully turn the hot puddings into two serving bowls and pour the custard around each one, spoon over the extra marmalade (10) and enjoy.

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ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.

STORAGE AND USE-BY DATE
Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival.
Use by: Day Month Year

RECYCLING
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INGREDIENTS & ALLERGENS

Black pudding and ham hock croquettes: Black pudding, English mustard, unsalted butter (milk), shallots, sherry vinegar (sulphites, vinegar derived from alcohol), cornichons, tarragon, salt, pepper, plain flour (gluten), breadcrumbs  (gluten), egg, ham hock, Spanish onion, celery, carrot, leeks, garlic, bay leaves, thyme, coriander seeds, fennel seeds, black peppercorns, cider. Gherkin ketchup: Gherkins (mustard), caster sugar, fennel seeds, white wine vinegar  (sulphites, vinegar derived from alcohol).
Gribiche: Egg, salt, Dijon mustard, white wine vinegar (sulphites, vinegar derived from alcohol), capers, cornichons, olive oil, pepper. Chicken legs and chasseur sauce: Chicken, clarified butter (milk), pomace and olive oil blend, pancetta,  mushrooms, dried mushrooms, porcini granules, onion, carrot, celery, garlic, plain flour (gluten), white wine (alcohol), tomato paste, parsley, tarragon, salt, pepper, chicken stock. Dumplings: unsalted butter (milk), onion, garlic, plain  flour (gluten), semolina (gluten), egg, mash potato, tarragon, parsley, salt, peppercorns. Herbs: Tarragon, parsley. Cream: Double cream (milk). Marmalade puddings: Unsalted butter (milk), sugar, egg, plain flour (gluten), sodium  bicarbonate, orange marmalade, orange zest. Vanilla custard: Milk, double cream (milk), vanilla pods, vanilla squeezy paste, caster sugar, egg. Marmalade: Orange marmalade.

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