Hunter’s Chicken & Wedges

Is it Autumn yet?

I’m itching to light the log burner and I just wore my slightly leaky, wellies for the first time this season. (When I say season, I think it goes without saying that I don’t refer to any sort of ‘fashion season’)

Maybe it’s my vaguely auburn hair, but I have always felt like an Autumn person and am much more comfortable with all that it entails; warm colours, cosy blankets, fresh school uniforms and new stationery. Although to be honest I am partial to a new set of pencils at any time of year.

I’m taking the drop in temperature as a cue to begin sharing comforting, carb laden food. The food we eat when no one’s looking.

No.

No, you’re mistaken. They’re not chips.

They’re my tasty wedges that are perfect for scraping the sticky sauce from the chicken pan.

No rocket science here. Just skin-on potatoes tossed in some spices and garlic oil.

They might look like chips, but that’s my cunning plan.

The second part of my plan is that I can wack the wedges and a pan of ‘Hunter’s Chicken’ in the oven for 40 minutes whilst I drink a bottle of beer and watch a Big Bang Theory, then go add the cheese and turn the wedges and let it finish off whilst I lay the table and pretend to make salad to go with it.

I don’t make salad to go with it, because who needs salad when you have carbs and bacon?

Yes, lay the table, because all food tastes better that way.

Apologies for the lack of research, but I really have no idea why this gets called Hunter’s Chicken. I know when we used to eat out at local pubs a lot in the 90’s it was always on the menu. It’s not fashionable now, but I guess I have a bit of nostalgia for those days that are somehow mixed up with a liking for tangy barbecue sauce and crispy bacon.

I post the recipe today in recognition of the first outing of my Hunter’s welly boots…and a brisk September day is perfect for a pan of Hunter’s Chicken.

Things{we}make Hunter’s Chicken 

2-4 Chicken Breasts
1 Pack of smoked, dry-cure, streaky bacon
2 Handfuls of grated cheddar cheese

Ed’s Hunter’s Sauce (can be amended as your store cupboard allows)

3 tbsp Ketchup
½ tsp Garlic Granules
½ tsp Onion Powder
1 tsp Sweet Smoked Paprika
1 Tbsp Cider/balsamic Vinegar
2 Tbsp Muscovado Sugar
1 tsp Mustard
1 tsp Worcestershire Sauce
Salt & Pepper

Give the chicken a bit of a bash with a meat hammer or rolling pin to flatten and tenderise
Place it in a shallow cast iron or earthenware pot that it fits reasonably snuggly into
Mix the Hunter’s sauce ingredients together in a small bowl
Pour the sauce over the chicken
Drape the bacon on and around the chicken, 2-3 rashers per person
Bake at 190ºc for around 35 minutes (I like the bacon to get crispy)
Sprinkle the cheese on top
Bake at the top of the oven for 10-15 minutes until the cheese is golden and bubbling.

Claire’s Tasty Wedges

6-7 medium size potatoes – unpeeled if possible
Sunflower oil
Garlic infused olive oil
Chicken Seasoning
Salt

Line a baking sheet with non stick foil
Slice your potatoes potatoes into wedges, around 1 x 2cm thick
Wash in a colander then dry off by rubbing them in a clean tea towel
Tip into a large bowl, pour in 1 tablespoon of sunflower oil and a splash of garlic oil
Toss this all together
Add 2 large pinches of salt and 2 teaspoons of chicken seasoning – toss again
Tip onto the baking tray and bake for 35 minutes, turn them and give them 10-15 minutes more
Serve in a big bowl alongside the chicken
Use the wedges to scrape the tasty goo from the pot

Put the chicken pot to soak overnight with warm water and washing up liquid and I promise it will come clean.