Hunters Chicken

I first enjoyed hunters chicken as a 'cooked from scratch' pub lunch but they have now changed the recipe and presentation and ruined it completely. This is my re-creation of the original dish and very good it is too - one of my favourite meals.


For 1 Continued...
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)


Cooking - 40 - 45 min

  1. On a medium flame heat a flame proof casserole, on the oven hob, and add 2 tspn of the oil.
  2. Add the chicken and brown on both sides.
  3. Remove the chicken and slice it through with a sloping cut. It will be pinkish in the middle and is uncooked at this point.
  4. Add the remaining 1 tspn of oil and the onion and cook on a medium heat, stirring regularly, for 5 min.
  5. Add the smoked paprika and cook, stirring, for about 15 seconds.
  6. Stir in the tomato ketchup, dry cider, lemon juice, salt and creamed cheese and simmer, stirring regularly, for 10 min.
  7. Replace the chicken and simmer, stirring regularly, for 15 min, adding more cider as needed to maintain the desired sauce consistency.
  8. Stir in the liquid smoke and simmer, stirring regularly, for 5 min until the chicken is cooked through, adding more cider as needed to maintain the desired sauce consistency.


  1. Serve with cheesy mashed potato and a selection of vegetables (frozen mixed veg is ok).


(1) Liquid smoke can be obtained in a variety of flavours such as Hickory and Mesquite. Different 'makes' of liquid smoke may have different concentrations of smoke intensity and the quantity used here is for the one illustrated i.e Stubs. I purchased mine online from "Melbury & Appleton". It can also be purchased via Amazon.
The preparation stage
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The finished meal

Liquid Smoke
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