Chicken, bacon & potato stew

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• Tony

  07 March 2012

  Tony rated and commented on this recipe

  

  I made this a bit on impulse and glad I did. A bit of a faf at the end draining, straining and then thickening the sauce with buttermilk but well worth it. I made two slight deviations from the script, firstly I added a sliced carrot which was hiding in my veg box and that was OK and secondly thickened the sauce with a little cornflower and water mix. That was OK too but I won't bother next time. Good result all round and enjoyed by everyone.

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• Tony

  07 March 2012

  Tony commented on this recipe

  Forgot to mention served it with the peas and leeks as recommended - very good!

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• ninhamuk

  27 May 2012

  ninhamuk rated this recipe

  

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• Simon R

  07 July 2012

  Simon R commented on this recipe

  Only 2 grammes of protein per serving - not sure that can be right? Look tasty but keen to get some protein into the kids!

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• Jill B

  14 October 2012

  Jill B commented on this recipe

  I gave my slow-cooker to my daughter (her need with growing family was greater) Can I do this in a low oven and still get the same degree of tenderness?

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• katrina

  16 October 2012

  katrina rated and commented on this recipe

  

  yum

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• Lesley

  23 October 2012

  Lesley rated and commented on this recipe

  

  Excellent, think this is the best meal I have made. Everyone loved it. I used chicken breasts chopped, carrots and leeks in with it. Served it with peas cooked with bits of left over bacon. Will be making it agin.

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• Lorraine

  26 October 2012

  Lorraine commented on this recipe

  Was pretty disappointed with this one. The "gravy" did not thicken at all. Tried staining it off to reduce it and then added buttermilk as suggested. The butter milk congealed and I hand to get the hand blender out to make it smooth a bit off a faff really. Then neither of the kids ate it anyway. Oh well will tey something different next time.

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• JohnMales

  13 December 2012

  JohnMales rated and commented on this recipe

  

  Oddly, I loved this 4 star recipe! Strange, when I often find myself disappointed with recipes having the full 5 stars! However, I did amend it a bit; not by changing ingredients but by making a stronger chicken stock and a little less of it, and making up the volume with more wine. As for the bacon I used a double pack of Lidl's excellent smoked lardons which I browned to within an inch of their lives. I agree that the sauce was thin and the buttermilk separated, but what is a whisk for? This was a truly excellent meal, robust, strong and oh-so flavoursome. What would I change? Only the shallots which were an absolute nightmare to peel ... Can you buy them pre-peeled, or should I use onions. Let me see ...

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• Hrobertss

  21 December 2012

  Hrobertss commented on this recipe

  I made this last night and thoroughly enjoyed it, I notice the recipe says you can freeze it. can you freeze it with the buttermilk in it? Also the easy way to peel shallots is to soak them in some hot water first

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• clarkey clarke

  20 January 2013

  clarkey clarke rated and commented on this recipe

  

  A bit unremarkable . Inoffensive but won't make again.

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• Fat Susie

  23 March 2013

  Fat Susie rated and commented on this recipe

  

  I used 12 skinless, boneless thighs, less of a more concentrated chix stock made up with white wine. I drained and reduced the sauce, added the buttermilk and it did split but after a quick whisk this corrected itself when I returned it to the slow cooker for a further hour. Served with slabs of brown bread. Very nice!

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• zenafry

  03 June 2013

  zenafry commented on this recipe

  Made this a few weeks ago. It was great, I used half fat creme fraishe instead of buttermilk. Served with served with peas and cabbage.

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Ingredients

• 1 tbsp olive oil
• 6 bone-in chicken thighs , skin removed
• 12 rashers smoked streaky bacon , chopped
• 200g shallots
• 350g baby new potatoes , larger ones halved
• few thyme sprigs
• 200ml white wine
• 500ml hot chicken stock
• 280ml pot buttermilk (optional)
• squeeze lemon juice
• 2 tbsp tarragon , chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 4 hrs - 6 hrs 30 mins

Ingredients

• 1 tbsp olive oil
• 6 bone-in chicken thighs , skin removed
• 12 rashers smoked streaky bacon , chopped
• 200g shallots
• 350g baby new potatoes , larger ones halved
• few thyme sprigs
• 200ml white wine
• 500ml hot chicken stock
• 280ml pot buttermilk (optional)
• squeeze lemon juice
• 2 tbsp tarragon , chopped

PER SERVING

284 kcalories, protein 2g, carbohydrate 12g, fat 13 g, saturated fat 4g, fibre 2g, sugar 4g, salt 1.7 g

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