200°C · 15-20 minAllergens
Lactose
Selderij
SulfietChicken Stroganoff
This is yesterday's subscription meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. A refined and classic dish full of flavour. I briefly sauté the various mushrooms on a hot plate and then stew them with onions, garlic, and caraway seeds. The roasted chicken thigh fillet (better living 2 stars) is mixed into the sauce, which has a fresh twist thanks to a touch of crème fraîche. Together with steamed whole grain rice and a generous portion of vegetables, this is a dish to savour.
Chicken Stroganoff
Chicken thigh fillet (better living 2 stars), mushrooms, green beans, celeriac, pumpkin, chestnut mushrooms, peas, white onion, garlic, leek, carrot, celery, fresh parsley, rosemary, thyme, nutmeg, smoked paprika powder, caraway seeds, paprika powder, crème fraîche, basmati rice, brown rice, tomato purée, brandy, red wine, homemade chicken stock (contains celery), potato starch, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the chicken stroganoff with the rice and vegetables loosely covered for 3-4 minutes.
Oven — 200°C, 15-20 minMarleen's choice
Transfer to an oven dish and heat the chicken stroganoff with the rice and vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes.
Average weight: 540 g
