Hunters Chicken
A classic English hunters chicken with dry cider (more during cooking), chicken breast, tomato ketchup. Hearty, comforting and proper.
Ingredients
- 3 tspn oil
- 200 ml dry cider (more during cooking)
- 1 chicken breast
- 2 - 3 tspn lemon juice (to taste)
- 100 gm onion (prepared weight)
- ¼ tspn salt
- ½ - ¾ tspn smoked paprika (to taste)
- 2 heaped tspn creamed cheese
- 3 tbspn tomato ketchup
- 1 tspn liquid smoke (or add to taste - see note 1)
Method
- 1
Finely chop the onion.
- 2
On a medium flame heat a flame proof casserole, on the oven hob, and add 2 tspn of the oil.
- 3
Add the chicken and brown on both sides.
- 4
Remove the chicken and slice it through with a sloping cut. It will be pinkish in the middle and is uncooked at this point.
- 5
Add the remaining 1 tspn of oil and the onion and cook on a medium heat, stirring regularly, for .
- 6
Add the smoked paprika and cook, stirring, for about .
- 7
Stir in the tomato ketchup, dry cider, lemon juice, salt and creamed cheese and simmer, stirring regularly, for .
- 8
Replace the chicken and simmer, stirring regularly, for , adding more cider as needed to maintain the desired sauce consistency.
- 9
Stir in the liquid smoke and simmer, stirring regularly, for until the chicken is cooked through, adding more cider as needed to maintain the desired sauce consistency.
- 10
Serve with cheesy mashed potato and a selection of vegetables (frozen mixed veg is ok).