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Sticky Hunter's Chicken

Sticky Hunter's Chicken

with Garlic & Herb Gratin and Roasted Tenderstem®

Gastropub
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This Sticky Hunter's Chicken is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:Milk

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

60 grams

Mature Cheddar Cheese

(ContainsMilk)

2 unit(s)

Garlic Clove

1 sachet

Italian Style Herbs

150 grams

Creme Fraiche

(ContainsMilk)

10 grams

Chicken Stock Paste

4 unit(s)

Streaky Bacon

2 unit(s)

Chicken Fillet

96 grams

BBQ Sauce

150 grams

Tenderstem® Broccoli

Not included in your delivery

100 milliliter(s)

Reserved Potato Water

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3851 kJ
Energy (kcal)920 kcal
Fat45.0 g
of which saturates25.0 g
Carbohydrate66 g
of which sugars14.0 g
Protein63 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Colander
Grater
Garlic Press
Oven dish
Frying Pan
Baking Tray
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

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 thick rounds. Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain in a colander.

2

Meanwhile, grate the cheese. Peel and grate the garlic (or use a garlic press). Pop the (now empty) potato pan back on medium-high heat with a drizzle of oil. Once hot, add the garlic and Italian style herbs. Cook, stirring frequently, for 1 min.

3

Add the creme fraiche, chicken stock paste, reserved potato water and half the grated hard Italian style cheese to the pan. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper. Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top. Bake on the middle shelf of your oven until golden brown and bubbling, 20-25 mins. TIP: Put the dish onto a baking tray to catch any drips.

4

While the gratin bakes, wrap 2 rashers of bacon around each chicken breast. 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 crisp, 4-5 mins each side. Once browned, pop onto a baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.

5

When 10-15 mins of cooking time remain, pop the Tenderstem® onto the same tray as the chicken. Drizzle with oil, season with salt and pepper and bake for the remaining time. When the chicken is cooked, remove from your oven, cover with foil and allow it to rest for a couple of mins. Meanwhile, pop the BBQ sauce and water for the sauce (see ingredients for amount) into the (now empty) chicken pan and return to medium-high heat. Bring to the boil, then simmer for 1-2 mins, stirring frequently. Remove from the heat.

6

Once everything is ready, reheat the BBQ sauce if needed. Share the gratin and roasted Tenderstem® between your plates. Slice each chicken breast widthways into roughly 5 pieces and serve alongside with the BBQ sauce spooned on top. Enjoy!