Hunter Chicken With French Fries And A Winter Coleslaw


To prepare this dish begin by turning the fryer onto 180C and also preheat and oven to 180C.

Next wrap the bacon rashers around the chicken breasts and place onto and ovenproof tray and put in the fridge.

Next grate the carrot, turnip, parsnip and cabbage into a bowl and combine with the mayonnaise and add salt and pepper to taste. Again place this bowl in the fridge.


To cook the dish simply place the chicken in the oven for 20-25 minutes adding the contents of the Pureety Hickory Barbeque sachet and the cheddar cheese to the breasts in the last 5 minutes of cooking time.

During the last 10-12 minutes of cooking time start to fry the French fries.

To serve the dish divide the French fries between 2 plates and add a generous spoonful of the winter coleslaw and finish by adding the chicken breasts and any excess sauce.

This is a delicious variation on the pub classic with a twist.


2 x Chicken breasts
2 rashers x Bacon
2slices x Cheddar cheese
1 x Pureety Hickory Barbeque sachet
2 portions x French fries
1 x Carrot
1 x Parsnip
1 x Turnip
¼ x White cabbage
70ml x Mayonnaise
Salt and pepper (To taste)