Riz Basmati et poulet au curry

Delicious Chicken in French South Western sauce with bell peppers and tomatoes.

Boeuf bourguignon (French for Burgundy beef) is a well known, traditional French stew prepared with braised beef in red wine (originally Burgundy wine) and beef broth, flavoured with garlic, onions, carrots, a bouquet garni and garnished with mushrooms.

Skinless chicken in homemade curry spice mix.

The “Poulet à la sauce provençale” is a traditionnal dish from South of France. Skinless chicken leg cooked in oven with garlic, fresh tomatoes, mixed herbs and parsley. Portion of 300 gr aproximately, vaccum packed, ready to re-heat and serve.

Skinless chicken leg cooked with two different mushrooms variety with white wine the sauce and finished in cream. Pairing : accommodate well with rice, pasta or potatoes. Contains: Dairy

Duck breast with creamy peppercorn sauce.