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Hunter's Chicken

Hunter's Chicken

with Bacon, Creme Fraiche and Shredded Greens
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
526 kcal
Protein
: 
44.4g protein
Total
: 
50 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

350 grams

Salad Potatoes

150 grams

Sliced Spring Greens

½ sachet(s)

Chicken Stock Powder

½ bunch(es)

Chives

4 rasher(s)

British Streaky Bacon

50 grams

Creme Fraiche

1 unit(s)

Onion

260 grams

Diced British Chicken Thigh

1 unit(s)

Carrot

1 bunch(es)

Rosemary

Not included in your delivery

225 milliliter(s)

Water for the Casserole

Energy (kJ)2201 kJ
Energy (kcal)526 kcal
Fat17.6 g
of which saturates6.7 g
Carbohydrate47.3 g
of which sugars11.5 g
Dietary Fibre9.7 g
Protein44.4 g
Salt1 g
Potassium871.9 mg
Calcium33.3 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Halve, peel and thinly slice the onion. Trim the carrot (no need to peel) then halve lengthways. Thinly slice widthways. Chop the potatoes into 3cm chunks (or cut in half if they are small). Strip the rosemary leaves from their stalks. Discard the stalks and finely chop the leaves. Cut the bacon into 1cm wide strips then chop the chicken into bite sized pieces. IMPORTANT: Wash your hands after handling raw meat. 


2

Heat a splash of oil in a large and wide casserole dish or saucepan over medium-high heat. Add the bacon and chicken and brown on all sides, stirring occasionally. This will take about 5-6 mins. Brown the chicken in batches if necessary. Once browned, stir in the carrot, onion and rosemary. Stir and cook until the onions are softened, another 5-6 mins. 

3

Stir in the chicken stock powder and the water (see ingredients list for amount) , scraping up any sticky brown bits from the bottom of the pan with a wooden spoon, and bring to the boil. Add the potatoes and season with pepper. Cover with a lid or foil and reduce the heat to medium. Bubble away until the chicken is cooked through and the potatoes are tender, 20-25 mins.

4

While the casserole bubbles away, finish off your last few jobs. Finely chop the chives or snip with scissors if its easier. Do any washing up.

5

When the chicken and potatoes are cooked, remove the casserole from the heat. If you have fussy eaters, stir in the creme fraiche and serve immediately. Twist it up: For the adults, stir in the sliced spring greens and return the casserole to the stove. Simmer on low heat until the greens are soft and tender, 3-4 mins.  

6

When the greens are cooked, taste the casserole and season with salt and pepper as necessary. Serve in deep bowls and finish with a sprinkle of chives. Enjoy!

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