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. It’s easy to make and perfect for weeknights. Serve with crusty bread or mashed potatoes to soak up the tasty sauce.
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 of rosemary
- 2 sprigs of thyme
- A handful of parsley, roughly chopped
- 2 bay leaves
- 4 sage leaves
- 125ml/4fl oz/½ cup dry white wine
- 1½ tbsp tomato puree (paste), dissolved in 3 tbsp lukewarm water
- 175g/6oz cherry tomatoes, halved
How To Make Hunter’s Chicken
- Prepare the chicken: Rub the chicken pieces all over with salt and pepper.
- Brown the chicken: Heat the olive oil in a large saucepan, add the chicken, and seal on all sides until golden.
- Cook the aromatics: Add the onion, garlic, chilli, rosemary, thyme, parsley, bay leaves, and sage. Cook for a couple of minutes over medium heat until softened.
- Add wine and cook: Pour in the wine, increase the heat, and let it reduce slightly.
- Add tomato puree and cherry tomatoes: Stir in the diluted tomato puree, then add the halved cherry tomatoes.
- Simmer the dish: Reduce the heat to low, cover, and cook gently for 1¼ hours, until the chicken is fully cooked and the juices run clear when pierced.
- Serve: Serve hot, garnished with extra parsley if desired.
Recipe Tips
- Brown the chicken well: Searing the chicken until golden brown adds deep flavor to the dish. Don’t rush this step.
- Let the wine reduce: After adding the wine, let it simmer for a few minutes to cook off the alcohol and bring out the rich flavors.
- Cook low and slow: Keeping the heat low ensures the chicken stays tender and absorbs all the flavors from the sauce.
- Check the chicken is cooked: Pierce the thickest part—if the juices run clear and the meat falls off the bone, it’s ready to serve.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Hunter’s Chicken cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
- Freeze: Once cooled, transfer the chicken and sauce to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the chicken in an oven-safe dish, cover with foil, and bake for 20–25 minutes until heated through.
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
Description
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. It’s easy to make and perfect for weeknights. Serve with crusty bread or mashed potatoes to soak up the tasty sauce.
Ingredients
Instructions
- Prepare the chicken: Rub the chicken pieces all over with salt and pepper.
- Brown the chicken: Heat the olive oil in a large saucepan, add the chicken, and seal on all sides until golden.
- Cook the aromatics: Add the onion, garlic, chilli, rosemary, thyme, parsley, bay leaves, and sage. Cook for a couple of minutes over medium heat until softened.
- Add wine and cook: Pour in the wine, increase the heat, and let it reduce slightly.
- Add tomato puree and cherry tomatoes: Stir in the diluted tomato puree, then add the halved cherry tomatoes.
- Simmer the dish: Reduce the heat to low, cover, and cook gently for 1¼ hours, until the chicken is fully cooked and the juices run clear when pierced.
- Serve: Serve hot, garnished with extra parsley if desired.
Notes
- Brown the chicken well: Searing the chicken until golden brown adds deep flavor to the dish. Don’t rush this step.
- Let the wine reduce: After adding the wine, let it simmer for a few minutes to cook off the alcohol and bring out the rich flavors.
- Cook low and slow: Keeping the heat low ensures the chicken stays tender and absorbs all the flavors from the sauce.
- Check the chicken is cooked: Pierce the thickest part—if the juices run clear and the meat falls off the bone, it’s ready to serve.
Jamie Oliver Hunter’s Chicken