The weathers finally looking like it might improve and along with great weather comes great food and summer recipes, and here’s another of my favourites. I even remembered to take a picture of the finished product, unlike last time. So get involved and have a go at this dead easy favourite of mine, Hunters Chicken.
So we started basic last time with home made beef burgers and to be honest, it isn’t getting much more difficult here, but the best thing about Hunters Chicken is that there’s so many interchangable components and it does, ultimately, all come down to your personal preference. This relates mainly to the cheese and the BBQ sauce because as we know, there’s tons of variations and we all like something different, in fact I’ll change it up almost everytime I make it, with the method being pretty much the same but with the main characters of the performance altering dependant on mood. On this occassion, we’ll look at what I did last night, and if you don’t mind me saying so, it might be the best combination I’ve ever come up with.
Here’s the ingredients you’ll need ready, all kitchen essentials, nothing too exotic for this one, but the one absolute must is that all the meat is locally sourced and bought from our brilliant butchers just around the corner:
1 Tbsp of Olive oil
2 Large chicken breasts
Salt & Pepper
1 medium sized Sweet potato
4 Rashers of Back bacon
2 slices of Mexican chilli cheese
1/2 a cup of Garden peas
So as previously mentioned, your choice of cheese is completely optional but I always find sliced, whether pre-sliced or from a block, to be much easier to work with than grated in this instance. It saves mess and waste and generally makes the finishing touches that bit easier. As for the BBQ sauce, we’ve opted for Guinness BBQ as a nod back to our recent trip to Dublin, but also because it’s absolutely gorgeous. Of course, there’s some incredible BBQ sauces out there nowadays and the market is stacked with great quality names so take your pick. You could even make your own, but that’s a recipe for another day entirely. Anyway, now you’ve got your ingredients sorted, let’s get on with it…
Start by heating your Olive oil in a reasonably sized frying pan and once hot, throw in your chicken breasts, season with salt and pepper and cook on both sides for a few minutes each until both sides begin to brown slightly. This gets things going and speeds up the process. Whilst frying, chop your sweet potato into wedges around 1cm thick. Arrange your wedges on a baking tray and sprinkle lightly with some smokey paprika before popping in the oven at 180 degrees centigrade. No further oil necessary as the sweet potato will cook into a soft, yet dry wedge, minus the grease. Now the ovens hot and the wedges are in, remove the chicken from the frying pan and transfer into a deep roasting dish (so as to avoid chicken juice spillages), cover with foil and pop into the oven beside the wedges. Throw your peas into a small pan with boiling water and leave to do their thing until it’s time.
Cook for half an hour, checking periodically, and when happy that the chickens cooked well remove and wrap two rashers of bacon around each chicken breast. Be careful on this bit, the chicken will be hot. Once wrapped, throw them back into the oven for another five minutes and pop your peas on to boil. When the five minutes is up and the bacon has begun to cook nicely, it’s time for the sauce and the cheese to join in. Pour over a generous amount of BBQ sauce onto each breast and then cover with the cheese slice. Then decoratively add a little more BBQ sauce as a topping before returning the chicken to the oven for the final time. By this point the sweet potato will be cooked and the peas boiled, ready for dishing up whilst the cheese melts over the chicken. Once your sides are dished up, it’s time for the chicken to come out and join them on the plate and then hey presto… dinner time.
As usual, choose your drink carefully, and of course responsibly, but on this occassion, one of my favourites by Brewdog is perfect for the job. Low alcohol, light and refreshing. Jobs a memory. Have a go and let me know what you think, plus keep in touch as things are about to get hotter and a little more complicated.