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