Sticky Hunter's Chicken
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Sticky Hunter's Chicken

Sticky Hunter's Chicken

with Creamy Gratin and Roasted Tenderstem®

A comfort food classic using premium ingredients, this Sticky Hunter's Chicken brings the best of the British pub into your kitchen.


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 war 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 Time50 minutes
Cooking time30 minutes


serving amount

450 grams


30 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Garlic Clove

2 unit(s)

British Chicken Breasts

4 rasher(s)

British Streaky Bacon

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

150 grams

Tenderstem Broccoli

96 grams

BBQ Sauce

Not included in your delivery

100 milliliter(s)

Reserved Potato Water

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3659 kJ
Energy (kcal)875 kcal
Fat40.5 g
of which saturates22.3 g
Carbohydrate72 g
of which sugars14.3 g
Protein58.9 g
Salt3.31 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 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.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.


Meanwhile, grate the cheese. Peel and grate the garlic (or use a garlic press).

Wrap each chicken breast in 2 rashers of bacon. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.

Pop the (now empty) potato pan back on medium-high heat with a drizzle of oil.

Once hot, add the garlic. Cook, stirring frequently, for 1 min.


Add the creme fraiche, chicken stock paste, reserved potato water and half the grated 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. Set aside.


Pop the bacon wrapped chicken onto a baking tray. Roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Bake the gratin on the middle shelf of your oven until golden brown and bubbly, 20-25 mins. TIP: Put the dish onto a baking tray to catch any drips.


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, then bake until tender, 10-15 mins.

When the chicken is cooked, remove from your oven, cover with foil and allow it to rest for a couple of mins.

Meanwhile, clean the creamy sauce saucepan.

Pour the BBQ sauce and water for the sauce (see pantry for amount) into the (now empty) saucepan on medium-high heat. Bring to the boil, then simmer, stirring frequently, for 3-4 mins. Remove from the heat.


When everything's ready, reheat the BBQ sauce if needed.

Slice the chicken widthways into 2cm thick slices and transfer to your plates. Serve the gratin and roasted Tenderstem® alongside.

Spoon the BBQ sauce over the chicken to finish.