Chicken, bacon & potato stew

Chicken, bacon & potato stew

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(25 ratings)

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

Easy

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

  • Freezable

Nutrition: per serving

  • kcal284
  • fat13g
  • saturates4g
  • carbs12g
  • sugars4g
  • fibre2g
  • protein2g
  • salt1.7g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 bone-in chicken thighs, skin removed
  • 12 rashers smoked streaky bacon, chopped
  • 200g shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 350g baby new potato, larger ones halved

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • few thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 200ml white wine
  • 500ml hot chicken stock
  • 280ml pot buttermilk (optional)
  • squeeze lemon juice
  • 2 tbsp tarragon, chopped

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

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.

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Comments (34)

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
5

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
3

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
5

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
5

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.

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?

simonracle's picture

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

dutes8080's picture
4

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

dutes8080's picture
4

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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