Fleury Michon Chicken fillet and potatoes Sarladaise | 300gAdd review
This recipe with South West accents combines a generous oven-roasted chicken tenderloin with a plum cream sauce. This dish is served with sliced potatoes that have been melted in duck fat and seasoned with garlic and parsley.
Potatoes 44%, chicken (chicken 30%, rice starch, dextrose, salt), water, bottom 6.5% (water, beef bone, white wine, tomato concentrate, salt, rapeseed oil, carrots, onions, CELERI, thyme, laurel, badian), duck fat 3.3%, sunflower oil, BLE flour, garlic 0.7%, salt, parsley 0.3%, dextrose, lemon, spices, BARLEY malt extract. _Possible traces of MILK
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