This delicious Hunter’s Chicken by Jamie Oliver is a hearty, rustic dish packed with rich flavors. Tender chicken thighs and drumsticks are slow-cooked with herbs, cherry tomatoes, and white wine for a comforting meal. I made it on a rainy evening, and the kitchen smelled incredible—absolutely perfect with some crusty bread. (inspired by Jamie Oliver)
Ingredients Needed
- 750g (1lb 10oz) chicken thighs and drumsticks
- 3 tbsp extra virgin olive oil
- 1 large onion, finely sliced
- 1 garlic clove, crushed and left whole
- 1 small red chilli, sliced
- 2 sprigs rosemary
- 2 sprigs thyme
- A handful of parsley, roughly chopped
- 2 bay leaves
- 4 sage leaves
- 125ml (1/2 cup) dry white wine
- 1.5 tbsp tomato puree, diluted in 3 tbsp lukewarm water
- 175g (6oz) cherry tomatoes, halved
How To Make Jamie Oliver Hunter’s Chicken
- Prepare the Chicken: Start by seasoning the chicken pieces generously with salt and pepper. This helps build flavour right from the beginning.
- Brown the Chicken: Heat the olive oil in a large saucepan over medium heat. Add the chicken and sear on all sides until beautifully golden. Don’t rush this step—it adds incredible depth.
- Cook the Aromatics: Toss in the sliced onion, garlic clove, chilli, and herbs (rosemary, thyme, parsley, bay, and sage). Let them cook for a couple of minutes until softened and fragrant.
- Deglaze with Wine: Pour in the white wine and let it bubble away for a few minutes. This cooks off the alcohol and concentrates the flavour.
- Add Tomatoes: Stir in the diluted tomato puree, then scatter in the halved cherry tomatoes.
- Simmer Gently: Reduce the heat to low, cover the pan, and simmer for about 1 hour and 15 minutes. The chicken should be fully cooked, tender, and infused with all those gorgeous herby, tomatoey flavours.
- Serve: Spoon onto plates and garnish with a little extra parsley. This dish begs to be served with mashed potatoes or crusty bread to mop up the sauce.

Why I Love This Recipe
It’s everything I want in a comfort meal: rich, saucy, and full of rustic charm. It feels a bit like a stew and a roast chicken rolled into one. Plus, it makes the most of affordable cuts of chicken.
Recipe Tips
- Sear the chicken well for that golden crust and deep flavour.
- Simmer slowly to keep the meat tender and the flavours rich.
- Swap the wine with chicken stock if you prefer a non-alcoholic version.
- Add extra tomatoes or even olives for a Mediterranean twist.
- Garnish with parsley for a fresh contrast to the rich sauce.
How To Store This Jamie Oliver Hunter’s Chicken
- At Room Temperature: Cool completely within 1 hour.
- In the Fridge: Store in an airtight container for up to 3 days.
- In the Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Place in an ovenproof dish, cover with foil, and reheat at 180°C (350°F) for 20-25 minutes until piping hot.
FREQUENTLY ASKED QUESTIONS
- Can I use chicken breasts? Sure, but thighs and drumsticks are juicier and more flavourful for slow cooking.
- What can I serve this with? Mashed potatoes, polenta, or a big hunk of sourdough bread are perfect.
- Can I cook this in the oven? Yes! After browning everything, transfer to a covered ovenproof dish and bake at 160°C (325°F) for 1.5 hours.
- Is it spicy? Just a hint—reduce or skip the chilli if you prefer mild.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 394.25
- Total Fat: 25.2g
- Saturated Fat: 5.25g
- Total Carbohydrate: 7.7g
- Dietary Fiber: 1.75g
- Sugars: 3.75g
- Protein: 27.5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Stuffed Chicken Skewers
- Jamie Oliver Piccalilli, Pork & Apple Pies
- Jamie Oliver Charred Aubergine Parmigiana
- Jamie Oliver Chilli Con Carne Meatballs
Jamie Oliver Hunter’s Chicken
Course: Dinner4
servings15
minutes1
hour15
minutes394
kcalSlow-cooked chicken in a rich, herby tomato and wine sauce—this rustic dish is comforting, flavorful, and perfect for cozy dinners with mashed potatoes or warm crusty bread.
Ingredients
750g chicken thighs & drumsticks
3 tbsp olive oil
1 onion, sliced
1 garlic clove
1 red chilli
2 sprigs rosemary
2 sprigs thyme
Handful parsley
2 bay leaves
4 sage leaves
125ml white wine
1.5 tbsp tomato puree
175g cherry tomatoes
Directions
- Season and brown chicken.
- Add onion, garlic, chilli, and herbs.
- Deglaze with wine.
- Add tomato puree and tomatoes.
- Cover and simmer 1hr 15min.
- Garnish with parsley and serve.