CHRISTMAS STUFFED CHICKEN THIGHS

This is a truffley, forest floor incantation with lots of depth of flavour and conjures images of snow capped mountains in the South of France with crackling wood fires and red wine. A wonderful seasonal dish that will only be available between now and Christmas, so don't miss out!

I've sourced locally farmed chicken thighs and stuffed them with a heady filling of wild rice that has been mixed with sautéed fresh thyme, pine nuts, bacon, onions, garlic, fresh mushrooms, porcini mushrooms and smothered with truffle oil and a little butter. I then wrap them in prosciutto and bake until crispy. Simply heaven.

You can serve this dish with C Si Bon Potato Gratin, C Si Bon Cauliflower Gratin, C Si Bon Mediterranean Vegetables

Just imagine, no cooking on Christmas Day! You're welcome.

NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES • GLUTEN FREE

Net Weight 300 gms / 600 gms

Cooking Instructions

Re-heat from frozen at 180 degrees celcius for 30 mins (until piping hot)

Ingredients : 

Chicken Thighs, wild rice, basmati rice, mushrooms, onions, garlic, thyme, pine nuts, truffle oil, butter, bacon

Servings per pack : 400 gms 2 serves. 600 gms 4 serves. (Essentially one thigh per person. Weights vary depending on size of thighs)

Storage Instructions : Store in your freezer until ready to re-heat.

Allergy Advice : Nuts, Dairy

Made in Australia




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