Some classics never go out of style, and Hunters Chicken with bacon and cheese is one of them. It’s a fun and easy dish to prepare with the kids, making it perfect for a Saturday night family meal. The Lightly Spiced Wedges add a rich depth that pairs beautifully with the fresh, creamy coleslaw, while also serving as the perfect vehicle for your homemade barbecue sauce.
Pro tip: Make extra chicken to enjoy in sandwiches or wraps the next day!
INGREDIENTS
500g McCain Lightly spiced Wedges
2 chicken breasts
6 rashers of streaky bacon, smoked or unsmoked
50g cheese, we used cheddar and mozzarella
Barbecue Sauce:
300ml ketchup
5 tbsp dark brown sugar
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
1/4 tsp mustard powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp white pepper
Coleslaw:
2 carrots, grated or julienned
1 red onion, thinly sliced
1/2 white cabbage, thinly sliced
1/2 bunch of parsley or chives, finely chopped (optional)
To make the barbecue sauce, measure out all the ingredients and put them in a pan. Give it a quick stir and put on a medium heat. Once it starts bubbling, turn down the heat and give it another little stir. Cook it for around 3 to 4 minutes. Dip a spoon in and have a little taste. If you prefer it sweeter then put in more sugar or if you’d like it spicier then you can add some chilli powder.
Lay the correct number of rashers of bacon out on a chopping board before you handle the raw chicken breast. Place the chicken breast on the chopping board and tightly wrap the bacon around each piece and place on a baking tray. Drizzle a small bit of olive oil over the top and place in the preheated oven for 5 minutes.
Spread a single layer of wedges onto another baking tray and put them in the oven after the five minutes are up. Set a time for 18 minutes but make sure you check on them and flip them over a couple of times so they get all nice and crispy.
Whilst the chicken and wedges are cooking, start making the coleslaw. Get a large mixing bowl and either grate or shred the carrot. If you have a mandolin then use this to prep all the vegetables. If not then a box grater works just as well for the carrots. Once you have prepped all the vegetables, add the mayonnaise and mustard and mix until combined. Give it a quick taste and season with some pepper. You can always add slightly more mayo and mustard if you wish.
Grate the cheese and set it to one side. We used a mixture of cheddar and mozzarella but gruyere or Monterey Jack works really well too.
About 5 minutes before the wedges are ready you will need to take the chicken out of the oven. Quickly spread a tablespoon of barbecue sauce over each breast and add a handful of grated cheese to each. Putting a big pile of cheese in the middle of each breast helps to make sure it doesn’t all end up on the baking tray.
Take the wedges out of the oven. Check on the chicken and take it out if the cheese is bubbling and starting to go brown.
Serve the chicken alongside the wedges and coleslaw with some extra barbecue sauce.
