Collect from 22nd Apr
7th Apr - 4th May (order 7 days in advance)
Item No

Booths Chicken Cacciatore & Parmentier Potatoes Meal Kit

In stock
British chicken breast, carrots and onion in a herby tomato and black olive sauce served with crispy seasoned potatoes.
Ready to Cook

2 x Large Potatoes

1 x 300g Pack Chicken Breast

1 x 400g Tin Chopped Tomatoes (Tomatoes, Salt)

1 x 3g Pod Mixed Herbs (Oregano, Parsley, Sage, Basil, Thyme, Black Pepper, Rapeseed Oil)

1 x 15g Pod Balsamic Vinegar (Wine Vinegar, Concentrated Grape Must, Potassium, METABISULPHITE)

1 x Garlic Clove

1 x 70g Pack Black Pitted Olives

1 x Carrot

1 x Onion

1 x Chicken Stock Cube (Salt, Potato Starch, Vegetable Fats (Palm, Shea Butter, Sal Butter), Yeast Extract, Sugar, Chicken Fat, Chicken, Spices (Tumeric, Pepper, CELERY Seed), Flavourings, Onion Powder, Maltodextrin, Lemon Juice Power, Parsley, Caramel Syrup, Antioxidant, Rosemary Extract)

Warning:  Although every effort has been made to remove bones, small fragments may remain.  May contain fruit stones or pips.

Due to packing methods and suppliers own processes, Booths recipe boxes may also contain low levels of the following ingredients:  Cereals containing Gluten, Milk, Fish, Crustaceans, Molluscs, Eggs, Soya, Sesame, Mustard, Lupin, Nuts and Peanuts.

Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Pack Size: 1.593kg
Serving Size (Max): 2
Manufacturer Address: Produced by E H Booth & Co Limited, Preston PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: No
Suitable for Vegetarians: No
Free From: No
Gluten Free: No
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions:

1.  Preheat oven to 200°C/Fan 180°C/Gas Mark 6.  Chop each potato into small bite sized cubes leaving the skin on.

2.  Place the potatoes onto a baking tray with a good drizzle of olive oil, season well with salt and pepper, then mix together so each piece is coated well. Cook in the middle of the oven for 25-30 minutes. Turn the potatoes over and shake the baking tray 2-3 times throughout cooking to prevent the potatoes sticking.

3.  Dice the chicken into bite sized pieces.

4.  Peel the carrot, slice lengthways then slice into thin half coins.  Peel and thinly slice or grate the garlic.  Peel the onion, cut in half then slice into thin strips.

5.  Add 1tbsp of olive oil to a frying pan.  Add the chicken, carrot, onion and garlic, fry over a medium-high heat for 6-8 minutes, turning frequently.

6.  Reduce the heat to medium-low, add the chopped tomatoes, mixed herbs and balsamic vinegar, mix well.

7.  Crumble in the stock cube, add 50ml of water and the olives. Stir well ensuring the stock cube is dissolved, then simmer over a low heat for 10-12 minutes until the chicken is cooked through. Add more water if the sauce is too thick. Simmer gently on a very low heat until the potatoes are cooked.

8.  Once the potatoes are crispy and cooked through, remove from the oven, place onto plates and add the chicken and sauce. Season to taste.

Raw or Cooked: Raw
Storage Conditions: Keep Refrigerated
Ready to Cook: Yes
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: No

Disclaimer: Please note we take every care to make sure the product information displayed on our website is correct, however product recipes are regularly changed. This may effect nutrition and allergen information. You should always carefully check product labels and packaging and not rely solely on the information presented here. We cannot guarantee that any products have been manufactured in a nut-free environment.

If you require further product information including allergens and nutrition declarations, please contact our Customer Services team on 0800 221 8086.
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