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Tesco offer - 1.4.2018 - 30.4.2018 - page 28 - NO LONGER VALID

Tesco offer - 1.4.2018 - 30.4.2018 - page 28 - NO LONGER VALID

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Tesco offer  - 1.4.2018 - 30.4.2018. Page 28.
1 ... 28 ... 109

Scroll through this Tesco offer valid from 1.4.2018 to 30.4.2018 to see the latest deals. On 108 pages of the current catalogue, you will find the best goods from the Supermarkets category. If you want to save on your next shopping trip to Tesco, don't forget to look through the entire brochure from page 1 to page 108. If you want to shop smart and save on your next shopping trip to Tesco, don’t miss the latest catalogues full of amazing prices and wonderful discounts. Come back to My Leaflet every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

 
WEEKEND COOKING SPRING CHICKEN STEW WITH TARRAGON BUTTER curve of the body to remove the legs 4 Heat a large flameproof casserole and thighs, including the fleshy oysters dish over a medium-high heat. Add the on the back. Cut through the middle chicken, skin-side down, and fry for joint of each leg to separate the thigh and drumstick, and again between the drumstick and the knuckle at the end 5 mins, turning halfway, until golden. Add the shallots and fry for 5 mins. 5 Add the potatoes, carrots, halved Serves 6 Takes 1hr 15 mins Cost per serve £1.46 .(discard the knuckles or freeze, with radishes and the stock to the dish. the backbone from step 2, for stock). Bring to the boil, then reduce the heat, 2 To remove the breast and wings, cut cover and simmer for 55 mins. Add the down one side of the breastbone, going right through the bone into the 5 mins more or until the vegetables cavity. Repeat on the other side. With and chicken are cooked through, with poultry shears or sharp kitchen scissors, cut each breast away from 6Stir the reserved chopped tarragorn the backbone. Separate the wing and into the pan juices. Just before breast joint by cutting each breast ing. scatter over the sliced joint in half about 2cm from the wing, 3 Season the chicken pieces. Strip the leaves from two-thirds of the tarragon sprigs and finely chop, discarding 1.5kg whole chicken 30g pack fresh tarragon 30g butter, softened 8 shallots, trimmed and peeled 250g new potatoes, halved if large 200g pack baby carrots 12 radishes, 8 trimmed and halved, broad beans, cover and cook for no pink meat showing 4 thinly sliced to serve 450ml pack fresh chicken stock, or radishes and remaining tarragon sprigs, and season with black pepper. Each serving contains made using ½ a chicken stock cube 250g broad beans, defrosted if frozen, skinned Energy Fat Satuates Sugars Salt Start by jointing the chicken. Place the stalks. In a bowl, mash half the the chicken, breast-side up, on a board. Use a sharp knife to make a cut a fork. Carefully loosen the skin onrbeotein 3afire 3o 27g 9g 4g 1.5g (22%-138%144% of the reference intake. See page 8. hopped tarragon into the butter with between the breast and the leg on the chicken pieces and rub the butter each side of the bird, following thebetween the meat and skin. CHEAT IT Don't fancy jointing a chicken? Use a lkg pack of chicken thighs instead. sit tesco.com/realfood 28For more season

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