Chefs Binge · United Kingdom · Serves 2 servings
Hunters Chicken: British Pub Grub Recipe
The British pub classic, made properly at home: chicken breast marinated, wrapped in streaky bacon and baked on a bed of onions, then finished with a homemade barbecue sauce carrying dark soy, fennel seed and smoked paprika.
Prep
25 min
Cook
30 min
Total
2 hrs 55 min
Serves
2 servings
Per serving
917 kcal
Ingredients
Homemade BBQ Sauce
1 Small Onion - finely chopped
3 Garlic Cloves - minced
2 tbsp Olive Oil - (for sautéing)
1 tsp Chilli Flakes - (optional)
1 tsp Fennel Seeds
55 g Dark Brown Sugar
75 ml Dark Soy Sauce
280 ml Ketchup
2 tbsp Apple Cider Vinegar
1 tbsp Worcestershire sauce
1 tsp Smoked Paprika
½ tsp Black Pepper
Ingredients for Hunters Chicken
2 Chicken Breasts - skinless
2 Garlic Cloves - minced
2 tbsp Olive Oil
¼ tsp Salt
½ tsp Black Pepper
4 Strips of Streaky Bacon
240 ml Homemade BBQ Sauce
100 g Mozzarella Cheese
1 Medium Onion - peeled and sliced
Method
1
Onion Sauté. In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2
Aromatic Infusion. Add the minced garlic, the chilli flakes if you are using them, and the fennel seeds. Cook for another 2 minutes until fragrant.
3
Sugar Caramelisation. Stir in the dark brown sugar and let it caramelise slightly for about 1-2 minutes.
4
Liquid Additions. Pour in the dark soy sauce, tomato ketchup, apple cider vinegar, and Worcestershire sauce. Mix well.
5
Seasoning and Flavouring. Season with the smoked paprika and the black pepper. Hold off on salt at this stage - the dark soy sauce has already brought a good deal of it, and you can adjust at the end once the sauce has reduced.
6
Simmer. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes. This will allow the flavours to meld together.
7
Taste Test. Taste and adjust the seasoning if needed.
8
Cooling and Thickening. Once done, remove from heat and let it cool. The sauce will thicken as it cools.
9
Marinate Chicken. In a mixing bowl, combine minced garlic, olive oil, salt, and black pepper. Add the chicken breasts, ensuring they are thoroughly coated with the mixture. Refrigerate for a minimum of 2 hours, or preferably overnight. Before cooking, remove the chicken from the refrigerator and allow it to reach room temperature, approximately 20-30 minutes.
10
Oven Preparation. Preheat your oven to 200°C (400°F).
11
Onion Bed Setup. Place sliced onion at the bottom of your baking dish.
12
Chicken Wrapping. Take each chicken breast and wrap it with two bacon rashers or strips. Once wrapped, position them on top of the sliced onions in the baking dish.
13
Initial Baking. Transfer the dish to the preheated oven and bake for approximately 25 minutes, with no sauce or cheese on it yet. Check the thickest part of the chicken has reached 75°C before it comes out.
14
Saucy Layer. After baking, remove the chicken from the oven. Evenly spoon your BBQ sauce over and around each chicken piece.
15
Cheesy Topping. Generously sprinkle the mozzarella over the chicken.
16
Grilling Finish. Switch the oven to the grill setting. Return the dish to the oven and grill for an additional 5 minutes, or until the cheese is melted and bubbly.
17
Serving Time. Once done, serve the chicken hot, accompanied by chips or mashed potatoes plus veggies of your choice.
Per serving Calories 917 kcal · Protein 57 g · Carbs 47 g · Fat 57 g · Saturates 18 g · Fibre 2.6 g · Sugar 33 g · Sodium 2850 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/hunters-chicken-british-pub-grub-recipe
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