We are all looking ahead to future plans right now. What could be nicer than a reunion of family and friends over delicious home-cooked food?
Take your next dinner party to new heights with the mouth-watering much-loved pub favourite, Hunter’s chicken.
If you are looking to wow your family with your very own culinary masterpiece, let The Brewery act as your very own sous-chef and give you a helping hand in the kitchen.
Our Executive Chef, Andrew O’Connor, has compiled an easy to follow recipe for you to create this classic dish in your own home.
You can even download the recipe, as we have no doubt this will become a dish you will want to make time and time again!
Hunter’s chicken from Andrew O’Connor
A mouth-watering classic
Dish full name:
Hunter’s chicken, smoky bacon croquette, chicken and herb ballotine, curly kale, grilled leek, squash puree, BBQ reduction, crumbs
Number of portions:
Milk, gluten (wheat), egg, celery
May contain mustard, gluten (barley), fish, sulphites
For the smoked bacon croquette
- 2kg mash, let down with 200ml double cream, 150ml milk, 50g butter
- 250g red peppers, finely diced
- 1 bunch of spring onions, sliced
- 250g shallots
- 400g smoked pancetta
- 400g grated parmesan
- 200g flour
- 1 egg
- 100ml milk
- 500g panko breadcrumbs
- Pan fry the bacon.
- Add the vegetables.
- Cook until golden.
- Combine with mash.
- Make ten square croquettes.
- Place the croquette in flour, then egg and finally in the panko.
- Deep fry the croquette at 180° C until golden brown.
For the chicken breast
- Salted water
- 5g star anise
- 2 sprigs thyme
- 2 crushed garlic cloves
- Five chicken breasts, cut in half top to bottom (1/2 breast per portion)
- Brine chicken for one hour.
For the grilled leek
- 10 baby leeks
- Blanch and chargrill the leeks.
For the curly kale
- 300g curly kale
- Blanch the kale.
For the squash puree
- 100g shallots
- 2kg butternut squash
- 5 sprigs of thyme
- 2 cloves garlic
- Sweat the shallots in a pan.
- Add fine diced butternut, thyme and garlic.
- Cook slowly for 35 minutes.
For the jus
- 400g pre-made chicken stock or chicken stock cubes mixed with water
- 50g BBQ sauce
For the warm chicken terrine
- 8 x chicken thighs
- 50 ml bought-in 50% reduced chicken stock.
- 2 x lemon zest and juice
- 2g tarragon, picked and chopped
- 2g thyme, picked and chopped
- 1g meat glue (a substance used in cooking to bond proteins together)
- Slow roast thighs at 160° C until core temperature reaches 75° C.
- Dice chicken into ½ cm.
- Add 50ml reduced chicken stock, lemon zest and juice, tarragon, thyme and meat glue.
- Pres into ½ gastro, 3cm deep.
- Chill and cut into 6cm x 3.5cm piece.
- Pan fry and serve.
For the chicken crumb
- Skin from two chicken thighs
- Spread the chicken skin on a baking tray and cook at 170° C until crisp.
- Use 5g per portion.
- Green oil
- Pea shoots