The pub classic with a one pot twist 

All the fun of a classic Hunter’s chicken, but in a one-pot bake. So basically, just as delicious but easier…why wouldn’t you want that?

Also, fun fact. My godson’s name is Hunter and a fair few of my cookbooks include a Hunter-based recipe in his honour. Because I love him, but I also love chicken, bacon, cheese and bbq sauce. 

Hunters chicken one-pot bake

Why you need this recipe in your life

The beauty of this dish is that everything cooks together in the same pan.

The potatoes soak up all those lovely chicken-y and bacon-y flavours, the sauce reduces down into something rich and sticky, and then the whole thing gets buried under a blanket of melted cheese before heading under the grill. Perfection if you ask me.

Why one pot?

Since having a baby, I’ve become obsessed with one-pot recipes. Because time feels a little more precious these days, and if I can make something delicious while creating less mess, I’ll do just that. 

Customise it baby 

One of the best things about this recipe is how adaptable it is.

Want more heat? Add a spoonful of English mustard or a few chilli flakes alongside the BBQ sauce.

Want extra smokiness? Use smoked cheddar and smoked bacon.

Want extra veg? Throw in some peppers, sweetcorn or mushrooms.

Want to make it even more indulgent? Top with crispy fried onions after grilling.

What to serve with Hunter’s chicken one pot bake

Honestly, this recipe is pretty much a complete meal already, but if you want to add something green to make you feel a little more balanced, try adding:

  • Garlicky sautéed cabbage
  • Buttered green beans
  • Tenderstem broccoli
  • Garden peas
  • A simple green salad
  • Charred corn on the cob

Or if you’re fully embracing comfort food season, a chunk of garlic bread for mopping up the sauce is always a winner.

FAQs

Can I make this ahead of time?

Absolutely. You can prepare everything up until the cheese stage, then refrigerate for up to 24 hours. Simply add the cheese and bake when you’re ready.

Can I freeze it?

Yes. Allow the dish to cool completely, then freeze in an airtight container for up to 3 months. Defrost overnight in the fridge before reheating.

What potatoes work best?

I’m using Maris Pipers because they’re my go-to. King Edwards also work well too. Try to avoid waxy salad potatoes as they won’t give you the same fluffy texture.

Can I use chicken breast instead?

You can. I personally prefer chicken thigh because it stays juicier and is often cheaper, but chicken breast works perfectly well too, just keep an eye on the timings.

Can I make it spicy?

Add chilli flakes, hot sauce or swap the BBQ sauce for a spicy version. A spoonful of English mustard also gives it a lovely kick.

Can I cook this in the air fryer?

Yes, although technically it stops being a one-pot recipe…You can airfry in an oven safe baking dish for 15-20 minutes at 190ºc, but makes it not one pot.

What cheese works best?

Mature cheddar is my go-to because it melts beautifully and has enough flavour to stand up to the BBQ sauce. Red Leicester, smoked cheddar or mozzarella can also work well.

Can I batch cook this?

Absolutely. Double the quantities and use a larger dish. Leftovers reheat brilliantly and make excellent next-day lunches. Alongside one-pot meals, batch cooking has been a life saver with a baby. 

Hunters chicken one pot bake

By Poppy Cooks

https://www.poppycooks.com/recipes/hunters-chicken-one-pot-bake/

This easy Hunter's chicken one pot bake combines chicken, bacon, potatoes, BBQ sauce and melted cheese in one pan. A lovely family dinner with minimal washing up but loads of cheesy bacon-y goodness.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Serves 4
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Ingredients

Metric Imperial

    Metric

  • 3 chicken thighs, skin off and bone out, diced into 2cm pieces
  • 3 Maris Piper potatoes, peeled and diced into 2cm cubes
  • 6 rashers streaky bacon, finely sliced
  • 1 red onion, peeled and diced
  • 3 cloves garlic, peeled and minced or grated
  • 200ml chicken stock
  • 100ml BBQ sauce
  • 50g cheddar cheese, grated
  • Salt and pepper

    • Imperial

  • 3 chicken thighs, skin off and bone out, diced into 0.7" pieces
  • 3 Yukon Gold potatoes, peeled and diced into 0.7" cubes
  • 6 rashers streaky bacon, finely sliced
  • 1 red onion, peeled and diced
  • 3 cloves garlic, peeled and minced or grated
  • 7fl oz chicken stock
  • 2.5oz BBQ sauce
  • 2oz cheddar cheese, grated
  • Salt and pepper

Instructions

  1. Tip the potato cubes into a large oven safe sauté pan full of cold, heavily salted water. Place over a high heat and bring to the boil, then turn down to medium and cook for 5-7 minutes until just tender, then drain and leave to steam dry in the colander over the hot pan.
  2. Add a large glug of oil to the now empty pan and place over a medium high heat. Tip in the steam dried potatoes and fry for a few minutes, turning occasionally, until golden brown all over. Use a slotted spoon to remove from the pan and set aside.
  3. Tip the diced chicken into the pan and fry for a few minutes over a medium heat until browned on all sides. Chuck in the bacon and onion and fry for another 2 minutes, then add the garlic. Season generously with salt and pepper
  4. Pour in the chicken stock and BBQ sauce into the pan and tip the potatoes back in too. Bring to a gentle bubble and cook for 10-15 minutes until the chicken and potatoes are cooked through.
  5. Preheat the grill to high. Sprinkle the cheese over the pan and grill until golden brown. Serve with a fresh salad or greens.

Find this recipe online at https://www.poppycooks.com/recipes/hunters-chicken-one-pot-bake/

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