One-pot chicken & bacon stew

One-pot chicken & bacon stew

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 30 mins

Freezable

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.
Try

Defrosting

If in a suitable container, defrost in the microwave, then reheat in the microwave until piping hot. Alternatively, defrost in the fridge overnight and reheat in a casserole dish at 160C/140C fan/gas 3 for 30-40 mins until piping hot.

Freezing

The stew can be frozen for up to 2 months. Freeze it in different-size portions to best suit your household. The best way to freeze the stew is in microwavable plastic storage containers that can be defrosted and heated directly in the microwave. You can also use freezer bags - but it's best to freeze them sitting in a bowl in case of spillages. Always label each container with the name of the dish, the date it was cooked and the amount of servings it contains.

Per serving

736 kcalories, protein 60g, carbohydrate 21g, fat 46 g, saturated fat 14g, fibre 4g, sugar 7g, salt 1.74 g

Recipe from Good Food magazine, September 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo anna

    26 August 2010

    anna commented on this recipe

    I tnink that this is going to be a family favourite. would love to try it out very soon. Can I use drumsticks?

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  • Binder photo kamron

    26 August 2010

    kamron rated this recipe

    4 stars

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  • Binder photo Dalesgirl

    26 August 2010

    Dalesgirl commented on this recipe

    Of course you can use drumsticks (they are on the bone as recommended) however, I think you can't beat thighs in a stew as they don't dry out.

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  • Binder photo liandi

    26 August 2010

    liandi commented on this recipe

    can you leave out the bacon or substitute with something else. i am muslim therefor does not cook with any pork/bacon

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  • Binder photo liandi

    26 August 2010

    liandi commented on this recipe

    can you leave out the bacon or substitute with something else. i am muslim therefor does not cook with any pork/bacon

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  • Binder photo JOOLES

    26 August 2010

    JOOLES commented on this recipe

    liandi Hi there, i dont see any reason why you cant just leave out the bacon alltogether, and just continue with the rest of recipe as it is. There are some lovely flavours in there so i dont think it would matter. Enjoy:o)

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  • Binder photo JOOLES

    26 August 2010

    JOOLES commented on this recipe

    anna you could use drumsticks but i do agree with Dalesgirl i would personally use thigh, i feel they give a better flavour and dont dry out:o)

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  • Binder photo Babs

    26 August 2010

    Babs commented on this recipe

    This looks great. Liandi I would probably put mushrooms in instead of bacon. Chicken and mushrooms go so well together.

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  • Binder photo moosejade

    27 August 2010

    moosejade rated and commented on this recipe

    5 stars

    Really enjoyed the Chicken stew. Not one complaint from anyone in the family and a compliment from my son! (very rare)

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  • Binder photo PoshPaws

    28 August 2010

    PoshPaws commented on this recipe

    This got the thumbs up from my exceptionally pernickety family. Unfortunately we had bought extra thick double cream, but it didn't seem to matter, as it all dissolved into the sauce without a problem. I served it just with some broccoli and everyone ate every scrap. :) We'll definitely do this one again!

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  • Binder photo KathrynV

    30 August 2010

    KathrynV rated and commented on this recipe

    4 stars

    Really great family meal. Easy to make and really very tasty. My family are not big fans of meat on the bone, so I made it with chicken breasts cut into large chunks. It worked very well - they stayed nice and moist. Will certainly be making this again.

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  • Binder photo Coco Loco

    01 September 2010

    Coco Loco rated and commented on this recipe

    4 stars

    Lovely stew, full of flavour and so easy to make. I used low fat creme fraiche to reduce the calorie intake and everyone loved it! Will definately make this dish again.

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  • Binder photo bean_mother

    01 September 2010

    bean_mother rated and commented on this recipe

    3 stars

    Just made this. Simple to put together and really tasty. A good mid-week supper.

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  • Binder photo madmum123

    09 September 2010

    madmum123 commented on this recipe

    This is a superb!!! Very easy to make and looks great :-)

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  • Binder photo qmpete79

    16 September 2010

    qmpete79 commented on this recipe

    My wife is lactose intolerant, so would the dish be lacking if I simply left out the cream altogether? If anyone's tried it, I'd be grateful for any tips or dairy free cream alternatives.

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  • Binder photo sinead

    19 September 2010

    sinead commented on this recipe

    I have made this twice now and everyone love it.

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  • Binder photo sinead

    19 September 2010

    sinead rated this recipe

    5 stars

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  • Binder photo Avril

    21 September 2010

    Avril commented on this recipe

    Made this using low fat creme fraiche. Very tasty. Will be making again.

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  • Binder photo fluffchucker

    30 September 2010

    fluffchucker commented on this recipe

    qmpete79. try using Alpro single cream substitute it works fine.

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  • Binder photo debduck

    26 October 2010

    debduck commented on this recipe

    I made this with herby dumplings - mmmmmmm thumbs up from my boys.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 30 mins

Freezable

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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Per serving

736 kcalories, protein 60g, carbohydrate 21g, fat 46 g, saturated fat 14g, fibre 4g, sugar 7g, salt 1.74 g

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