One-pot chicken & bacon stew

One-pot chicken & bacon stew

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(48 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 8

Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
736
protein
60g
carbs
21g
fat
46g
saturates
14g
fibre
4g
sugar
7g
salt
1.74g

Ingredients

  • 3 tbsp olive oil
  • 16 chicken pieces on the bone (about 3kg/6lb 8oz in total)
  • 140g smoked bacon, chopped or lardons or cubetti di pancetta
  • 4 medium carrots, thickly sliced
  • 2 onions, roughly chopped
  • 2 tbsp plain flour
  • 1 tbsp tomato purée
  • 75ml white wine or cider vinegar
  • 1l chicken stock
  • 2 bay leaves
  • 4 tbsp double cream or crème fraîche
  • 600g small new potatoes, halved
  • 12 large white mushrooms, quartered
  • chopped herbs, such as parsley, tarragon or chives

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Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
  2. Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.

Recipe from Good Food magazine, September 2010

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Comments

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mrshollands's picture

I absolutely love this!! The sauce is so delicious I have to mop up every last drop! One of our favourites!

sian_a_williams's picture

Really good, I used less vinegar and because we like breast used breast on the bone. Excellent.

jb5370's picture

A bit disappointed with this, nothing particularly special. Would stick to my other chicken, bacon stew from this site.

katjae12's picture

Just cooked this at the weekend. It didn't look like the picture but did taste fantastic. The gravy was quite runny (added a bit more flour) but maybe that was because I didn't add any potatoes. I may have put in a bit too much tomato puree as my gravy was a bit more orange than the picture. I added some dried Tarrogan before putting it in the oven. I used chicken breasts and the meat was so moist and tasty. Served it with potato & carrot mash and green beans. Yummy! I will definitely make it again.

atrixa's picture

The chicken was lovely, but I found the carrots and new potatoes were undercooked and overall it was a bit greasy. I wouldn't rush to make this again.

fayemunro's picture
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Very tasty. I replaced some of the stock with a glass of white wine and took the skin of the chicken thighs to keep the fat content down.

noble1234's picture

Amazing whole family loved it , i have a family of four so i used 4 chicken breast and it was great diffently cook it again

furryzebras's picture
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Made this tonight, cut up a small 1.2kg chicken, and halved the recipe. Steamed the potatoes first then put in the slow cooker. Cooked for 8 hours today, finished off on the hob with alpro cream. It was delicious. Will definitely be making again. In my recipes file now.

furryzebras's picture
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Made this tonight, cut up a small 1.2kg chicken, and halved the recipe. Steamed the potatoes first then put in the slow cooker. Cooked for 8 hours today, finished off on the hob with alpro cream. It was delicious. Will definitely be making again. In my recipes file now.

bunnytail's picture

Has anyone tried it in the slow cooker - how long do you need to put it on for ?

sylwm1's picture
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This is such a nice dish. My 5 and 3 year olds love it too. Chicken is soft and tender but I choose to cook one off the bone. It works well.

chickencheeks's picture
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I made this in my slow-cooker,and used skinless,boneless chicken thighs,it was absolutely delicious,the chicken was really succulent!!!gonna be a favourite!!

angiegough81's picture
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Lovely warming stew. Very easy to make and absolutely delicious. Used chicken breasts as not keen on meat on the bone. Used chives and half fat creme fraiche. My only alteration is that I would probably add a few more carrots next time.

coleyskitchen's picture
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Very easy to make and delicious. Used reduced fat creme fraiche instead of cream to no detriment in my opinion. The sauce is wonderful.

superchick44's picture

Silly me! It's i litre of c.ourse

superchick44's picture

I haven't cooked this yet but sounds very tasty and easy. Will comment and rate when I have tried the recipe. One query, not clear how much chicken stock to use. Looks like a misprint?

mrso08's picture
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Amazing, really nice and not much effort at all, went down a treat with family!

graley's picture
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Lovely.
I left out the potatoes and served with baked potatoes on the side. When I made it for a second time I used a little more flour as the sauce is quite runny.

cinnamon_sal's picture
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Fab recipe. Really simple, went down well with all the family. This will become a regular at our table

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