Sticky Hunter's Chicken
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Sticky Hunter's Chicken

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!

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 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 Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutritional information

Energy (kcal)953 kcal
Energy (kJ)3986 kJ
Fat49.3 g
of which saturates27.3 g
Carbohydrate68.6 g
of which sugars21.3 g
Protein64 g
Salt3.61 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Saucepan
Colander
Knife
Garlic Press
Grater
Oven dish
Baking Tray
Grill Pan
Aluminum Foil

Instructions

Cook the Potatoes
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.

Prep
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.

Gratin Time
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.

Cook the Chicken
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.

Finish Up
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.

Time to Serve
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!