Sticky Hunter's Chicken
with Garlic & Herb Gratin and Roasted Tenderstem®
This Sticky Hunter's Chicken is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
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
450
Potatoes
1
Thyme
60
Mature Cheddar Cheese
(Contains Milk)
2
Garlic Clove
150
Creme Fraiche
(Contains Milk)
10
Chicken Stock Paste
4
British Streaky Bacon
2
British Chicken Breasts
150
Tenderstem Broccoli
96
BBQ Sauce
Not included in your delivery
100
Reserved Potato Water
50
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
