Heat the oil in a large, heavy-based
pan with a lid. Season the chicken and
brown all over. Remove the chicken
to a plate and cook the onion and
bacon for 5 mins until softened
and lightly coloured.
Return the chicken to the pan, and
add the remaining ingredients, except
the crème fraîche and pesto, along with
plenty of freshly ground black pepper.
Bring to the boil, then cover and gently
simmer for 30-40 mins until the potatoes
are tender and chicken cooked through.
Stir in the crème fraîche and pesto.
Serve with some crusty bread for
mopping up the sauce, if you like.