Howdy folks today we are eating and clucking along to this
Hunter’s chicken
Ingredients
- 1 tbsp vegetable oil, plus extra for the tray
- 2 skinless chicken breasts
- 4 rashers smoked back bacon
- 1 red onion, sliced
- ½ pack runner beans, ends trimmed
- 2 carrots, peeled and sliced
- 50ml sticky BBQ sauce
- 25g grated parmesan
- For the mash
- 4 potatoes, peeled and chopped
- 100ml milk
- 2 tbsp cream cheese
Method
- Heat oven to 200C/180C fan/gas 6. Oil a tray, put the chicken breasts on it and cover each one with 2 bacon rashers. Put the chicken in the oven for 20-25 mins until cooked through.
- While the chicken is cooking, fry the onion in 1 tbsp oil until golden brown and soft, then set aside. Put the potatoes in a large pan of boiling water and cook for 10-15 mins until soft. Put another smaller pan of water on the hob and bring to the boil while the potatoes are cooking.
- Once boiling, tip in the runner beans and carrots and cook for 8-10 mins until soft but with a little bite. Drain the potatoes and put them back in the pan with the milk and cream cheese, mash until smooth and stir though the fried onions.
- Once the chicken is cooked, pour over the BBQ sauce and scatter over the parmesan and return to the oven for 2 mins until the cheese has melted. Serve with the mash, carrots and runner beans.
I hope you are hungry and i will see you next time keep chucking
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