Hunters Chicken

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.