Jamie Oliver Hunters Chicken Recipe

There’s something about this dish that just wraps around you like a big wool jumper. The kind you dig out when the weather turns, and suddenly everything smells like damp leaves and warm kitchens again. I’ve made this hunter’s chicken on lazy Sundays, rainy Tuesdays, even once at a cabin where the oven was older than me. Every time, it brings the same comfort — rich, tomatoey, herby, and hearty in that old-world sort of way.

The ingredients are simple — chicken, herbs, tomatoes, and wine — but the flavours develop into something that tastes slow-cooked and special. It’s the kind of thing you make when you want a meal that feels cooked. And bonus: the leftovers taste even better. Always a win.

Why You’ll Love It

• Deep, rustic flavour with barely any faff.
• Perfect for cold nights, crusty bread optional (but highly encouraged).
• Easy to scale up — just use a bigger pot and more chicken.
• Freezes like a dream for future you to thank you.
• Herby, slightly spicy, and not too rich — just right.
• You can throw it in a slow cooker and forget about it for hours.

Ingredients

• 750g chicken thighs and drumsticks
• 3 tbsp extra virgin olive oil
• 1 large onion, finely sliced
• 1 garlic clove, crushed (leave it whole — trust me)
• 1 small red chilli, sliced
• 2 sprigs rosemary
• 2 sprigs thyme
• Handful of parsley, roughly chopped
• 2 bay leaves
• 4 sage leaves
• 125ml dry white wine
• 1½ tbsp tomato puree (dissolved in 3 tbsp lukewarm water)
• 175g cherry tomatoes, halved
• Salt and pepper

How to Make It

Brown the chicken like you mean it:

Season your chicken pieces generously with salt and pepper. Heat the olive oil in a big pot or deep pan, then sear the chicken on all sides until golden. Take your time — this builds flavour right from the start.

Soften the aromatics:

Add the sliced onion, garlic clove, chilli, and all the herbs (yes, all of them — don’t be shy). Let them sizzle gently in the oil with the chicken, about 2–3 minutes. It’ll start to smell proper cozy.

Deglaze with the wine:

Pour in the white wine and crank the heat. Scrape up the good browned bits from the bottom of the pan with a wooden spoon. Let it simmer until the wine reduces slightly — you want most of the harsh booziness to cook off.

Add tomato goodness:

Mix in the diluted tomato paste and stir everything around. Then in go the cherry tomatoes. Give it all one last gentle mix.

Simmer low and slow:

Pop a lid on the pan, turn the heat right down, and let it bubble away gently for about 1¼ hours. Check on it once or twice — you can give it a stir, but mostly, just let it do its thing.

Serve it up:

The chicken should be fall-off-the-bone tender and swimming in a rich, thick sauce. Discard the bay leaves and woody herb stems, then scatter over that fresh parsley. Dish it up hot with mash, polenta, or just crusty bread to mop.

Common Mistakes and How to Dodge Them

Why’s my sauce watery?
It probably didn’t reduce enough — leave the lid off for the last 15 minutes if it looks too thin. And make sure those tomatoes are halved so they release properly.

Can I skip the wine?
Yes, but it does add depth. If skipping, replace it with extra stock and a splash of vinegar or lemon juice.

Is it too herby?
Not if you balance them well. Just use fresh herbs if you can, and don’t let any one of them dominate. (Sage is strong — don’t go rogue.)

What if my chicken’s not cooked through?
Simmer longer. Dark meat is forgiving — better slightly overcooked than under. Just test it with a small knife; it should slide in easily, no pink inside.

Storage and Reheating

Let it cool, then store in the fridge for up to 3 days. Reheat on the hob over low heat with a splash of water or broth. Freezes well too — just portion into containers and label (future you will love you for it). To reheat from frozen, defrost overnight in the fridge and warm gently until piping hot.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
You can, but it won’t be as juicy. Breasts dry out in long cooking — stick to thighs and drumsticks if you want that melt-y goodness.

What can I serve with it?
Mash, polenta, couscous, or even rice. Something that’ll soak up that sauce.

Can I make this in a slow cooker?
Absolutely. Brown everything first in a pan, then chuck it all in the slow cooker with 300ml chicken stock and cook on low for 7–8 hours.

Is it spicy?
Only a little from the chilli — more warming than hot. You can leave the chilli out or toss in an extra one if you’re brave.

Nutrition Facts (Per Serving):

• Calories: ~460 kcal
• Fat: 25g
• Carbs: 10g
• Protein: 45g
• Sodium: ~400mg
• Sugar: 5g