One-pot chicken & bacon stew

One-pot chicken & bacon stew

4.47619

(42 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
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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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  • Tip

    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.

  • Tip

    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.

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

BBC GoodFood Magazine

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Comments

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furryzebras's picture
furryzebras06:42, 28th Apr, 2013
5

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
furryzebras06:41, 28th Apr, 2013
5

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.

sylwm1's picture
sylwm103:22, 30th Mar, 2013
5

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
chickencheeks10:16, 23rd Feb, 2013
5

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
angiegough8101:50, 31st Jan, 2013
5

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
coleyskitchen08:33, 30th Jan, 2013
5

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
superchick4409:42, 22nd Jan, 2013

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?

graley's picture
graley06:18, 13th Jan, 2013
5

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
cinnamon_sal08:35, 12th Jan, 2013
5

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

fairyclairey1's picture
fairyclairey106:55, 8th Jan, 2013
4

Yummy! Very simple to prepare and yet so tasty. I would have liked to cook it in my slow cooker but unsure how long to cook for and on which setting.

lemonjellly's picture
lemonjellly04:00, 10th Dec, 2012

I love this recipe one of my favourites. Really tender chicken and lots of flavour in the sauce.

denmark24's picture
denmark2402:43, 30th Oct, 2012

Have only just found this one. Tried it out as am having a dinner party soon. However, although it had a good flavour I found it rather greasy and skimmed some fat off before adding the mushrooms. Wondered whether it was because the thighs had their skin on. Don't think I'll risk it for my guests.

harrydresden's picture
harrydresden07:24, 4th Sep, 2012
5

My family love, love, LOVE this recipe and we all have different food intolerances but this doesn't upset anyone - I use Dove Farm gluten free plain flour instead of regular and works excellently - alos use either breasts or boneless chicken thighs cut into smaller pieces to make it go even further - have turned what was left from first meal into a chicken bacon and mushroom style cottage pie with sweet-potato mash on the top and was an instant hit!

badactress66's picture
badactress6607:48, 26th Aug, 2012
5

I made this using boneless skinless thighs and fat free fromage frais instead of cream. I didn't have any mushrooms so missed them out, served with steamed broccoli. It was absolutely delicious, my husband almost inhaled his! Even my 3yo enjoyed it. Well definitely make again, this will be a firm household regular. The fact that it was easy to prepare, cheap and can be made in advance just make it better.

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