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Hunters Chicken

Hunters Chicken

with Garlic & Thyme Gratin and Roasted Tenderstem®

Limited Edition
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 bunch(es)


60 grams

Mature Cheddar Cheese


2 unit(s)

Garlic Clove

150 grams

Creme Fraiche


10 grams

Chicken Stock Paste

4 unit(s)

Streaky Bacon

2 unit(s)

Chicken Fillet

3 sachet

BBQ Sauce

150 grams

Tenderstem® Broccoli

Not included in your delivery

100 milliliter(s)

Water for the Gratin

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3599 kJ
Energy (kcal)860 kcal
Fat43.0 g
of which saturates21.0 g
Carbohydrate66 g
of which sugars12.0 g
Protein62 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Measuring Cups
Oven dish
Frying Pan
Baking Tray
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt. Peel and slice the potatoes into 1cm wide slices. Carefully, add them to your boiling water and simmer until just tender, 8-12 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once the potatoes have cooked, drain them in a colander.


Meanwhile, pick the thyme leaves from the stalks (discard the stalks). Grate the cheese. Peel and grate the garlic (or use a garlic press).


Pop the pan you used to cook the potatoes back on medium-high heat with a drizzle of oil. Once hot, add the garlic and thyme. Cook, stirring frequently, for 1 min. Add the water for the gratin (see ingredients for amount), creme fraiche and chicken stock paste, bring to a boil then remove from the heat. Layer half the potatoes in an ovenproof dish and pour over the creme fraiche mix. Carefully lay the rest of the potatoes on top to cover. Sprinkle over the cheese and bake on the bottom shelf of your oven until golden and bubbling, 25-30 mins.


While the gratin cooks, wrap 2 rashers of bacon around each chicken breast. IMPORTANT: Wash your hands after handling raw meat. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay in the bacon-wrapped chicken and cook until golden and crisped, 4-5 mins each side. Once browned, pop the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins. When cooked, remove from your oven, cover with foil and allow it to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Pop the BBQ sauce and water for the sauce (see ingredient for amount) into the pan you cooked the chicken in and return to medium-high heat. Bring to a boil, stirring frequently, then remove from the heat. When there are 10-12 mins of cooking time left, pop the Tenderstem® onto the same tray as the chicken. Drizzle with oil, season with salt and pepper and bake until tender, 10-12 mins.


Once everything is ready, reheat the BBQ sauce (if needed). Share the gratin between your plates and pop the roasted Tenderstem® alongside. Put one chicken breast onto each plate and pour the BBQ sauce all over. Enjoy!