Chicken, bacon & potato stew

Chicken, bacon & potato stew

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(10 ratings)

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Cooking time

Prep: 20 mins Cook: 4 hrs - 6 hrs, 30 mins

Skill level

Easy

Servings

Serves 6

Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
284
protein
2g
carbs
12g
fat
13g
saturates
4g
fibre
2g
sugar
4g
salt
1.7g

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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Method

  1. Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too.
  2. Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into your slow cooker. Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone.
  3. Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the buttermilk, if using, and whisk until smooth. Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to.

Recipe from Good Food magazine, March 2012

Comments, questions and tips

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Comments

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cashmana's picture
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So easy in the slow cooker. Have made this multiple times for families with new babies and is always popular with adults and children. I tend to add carrots and peas to increase the veg content and add homemade bread to mop up.

jackiedenise's picture

Lovely warming dish, tasty dish, not much clearing up either because it has everything in already.

katie87's picture
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This is really delicious. Used some crusty bread to mop up all the juice and replaced buttermilk with creme fraiche. Try it, try it!!

Pee's picture

Made this for the second time last night doing exactly the same as last time - delish. I removed the potatoes from the leftovers (they were a bit too soft after freezing the last time) and plan to turn them into a pie with puff pastry. Nom nom

richkitt's picture

This mean was crackin and very tasty. added creme fraiche and a few extra herbs.

animals's picture

Today I am cooking this recipe for the second time in a very short space of time, as it is now a favourite of ours. The tenderness of the chicken & the wonderful flavours from the herbs & other ingredients blended together makes this a very tasty dish. I recommend it to anyone whether entertaining or enjoying a family meal together.

Pee's picture

Having read previous reviews about the sauce being thin, I dusted my chicken thighs with flour when browning and also sprinkled 2 good pinches over the bacon and shallots during their browning, I then cooked off for 1 minute before gradually adding the wine, stock and herbs. I also didn`t have fresh tarragon and used 1.5 tsp of dried. This was then poured over the rest of the ingredients in the slow cooker. As the sauce had thickened, by the time I was due to add the creaminess (i used 100g of 30% creme fraiche rather than buttermilk) I was able to scoop off the fat off the top very easily and the end result was delicious, the chicken fell off the bones and I was able to freeze the leftovers. (I have frozen sauces with creme fraiche in them before and although it does seperate on defrosting, it comes together when reheated). I would recommend this to others and I will make again.

tillyfloss80's picture

Very tasty & easy recipe.
The sauce is rather thin but delicious mopped up with some crusty, buttered bread, mmm. Did have a problem with the buttermilk so may just try a dash of cream next time. Recommend giving this one a try.

lee700's picture

I don't understand where the calorie count on this comes from. I am on a calorie controlled diet and thought this receipt would be really good seen as it is low. My husband cooked it before I counted the calories. It was over 450 calories. The portion I had to get it below 300 calories was tiny. Obviously you can't trust the nutritional information on here, which kind of defeats the object.

tam1971's picture

Sunday treat

Jilldo's picture

I loved this recipe!! Teamed it up with some crusty bread it was awesome. I added cream instead of buttermilk to the sauce and if making it again I would consider missing out the tarragon but that's just personal preference.

elliebojo's picture

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.

fatsusie's picture
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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!

clarkeyclarke's picture
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A bit unremarkable . Inoffensive but won't make again.

baileybobbles's picture

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

linclad's picture
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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 ...

lorry72's picture

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.

lesleysneddon's picture
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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.

katvic's picture
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yum

bluejay's picture

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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