
This easy hunter's chicken is a comforting dinner made with juicy bacon-wrapped chicken breasts, smoky BBQ sauce, and melted Parmesan. Served with creamy onion mash, carrots, and runner beans, it is a hearty meal that feels classic and family-friendly.
Preheat the oven to 200C/180C fan/gas 6. Lightly oil a baking tray, arrange the chicken breasts on it, and season lightly with salt and pepper if desired. Wrap 2 bacon rashers over each chicken breast, then bake for 20 to 25 minutes, or until the chicken is cooked through.
While the chicken bakes, heat 1 tbsp vegetable oil in a frying pan over medium heat. Add the sliced red onion and cook for 8 to 10 minutes until soft and golden. Set aside.
Meanwhile, cook the potatoes in a large pan of boiling water for 10 to 15 minutes, or until very tender. In a separate pan of boiling water, cook the carrots for 8 to 10 minutes until tender, then cook the runner beans for 6 to 8 minutes until just tender.
Drain the potatoes well and return them to the pan. Add the milk and soft cheese, then mash until smooth and creamy.
Stir the cooked onions through the mash and season to taste. Keep warm while you finish the chicken and vegetables.
Once the chicken is fully cooked, spoon the BBQ sauce over the top and sprinkle with the grated Parmesan. Return to the oven for 2 minutes, just until the cheese melts. Serve the hunter's chicken hot with the onion mash, carrots, and runner beans.
Runner beans can be swapped for green beans if needed. For the best result, make sure the chicken reaches 74C/165F in the center before adding the sauce and cheese. Leftovers can be cooled, covered, and refrigerated for up to 2 days.





