Hunter's Chicken
with Potato Wedges and Homemade Baked Beans
Nothing makes our hearts sing like the words 'all day breakfast'. Mimi loves her breakfast so much that she whipped together this delicious chicken dish with all of her favourite breakfast elements: bacon, beans and potatoes. This meal is so tasty you may find it appearing on your table more frequently than just at dinner time.
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.
Ingredients
1
Potato
2
British Chicken Breasts
3
BBQ Sauce
2
Streaky Bacon Rasher
1
Cannellini Beans
1
Onion
1.5
Smoked Paprika
1
Tomato Passata
1
Baby Spinach
60
Mature Cheddar Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potato (no need to peel!) into wedges about the size of your index finger. Pop them on a baking tray in a single layer. Drizzle over a good glug of oil, sprinkle on a pinch of salt and toss to coat. Roast on the top shelf of your oven until browned and slightly crispy, 30-35 mins.
Meanwhile, put the chicken breasts in a mixing bowl and pour over two-thirds of the BBQ sauce, a good pinch of salt and a grind of black pepper. Mix together with your hands to ensure the chicken gets a good coating of the sauce. Wrap a rasher of bacon around each chicken breast (see picture) and place on a lightly oiled baking tray. If you have any BBQ sauce left in the bowl, scrape it out onto the top of the chicken.
Roast the chicken on the middle shelf of your oven for 25-30 mins. TIP: The chicken is cooked when it is no longer pink in the middle. Drain and rinse the cannellini beans in a colander. Halve, peel and chop the onion into roughly 1cm pieces. Heat a drizzle of oil in a frying pan on medium heat, add the onion and cook until soft, 5 mins. Add the smoked paprika, stir and cook for 1 minute more.
Pour in the tomato passata, fill the empty carton three-quarters with water and add along with the cannellini beans. Season with a pinch of salt and pepper, mix everything together. Simmer gently until reduced, 7 mins. Remove from the heat, add the baby spinach and pop a lid on. Leave to the side until the spinach has wilted, 5-7 mins, then stir it through your beans. Taste and add more salt and pepper if it needs it.
Grate the cheddar cheese. When the chicken is cooked, remove it from your oven and lower the potato wedges to the middle shelf. Preheat your grill to high. Divide the cheese evenly between each chicken breast, then place under your grill until the cheese is brown and bubbling, 3-5 mins.
Serve the hunter's chicken with the potato wedges and homemade baked beans on the side and a dollop of the remaining BBQ sauce (not the sauce you mixed with your chicken though!). Enjoy!
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