One-pot chicken & bacon stew

One-pot chicken & bacon stew

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(60 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins

Easy

Serves 8
Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal736
  • fat46g
  • saturates14g
  • carbs21g
  • sugars7g
  • fibre4g
  • protein60g
  • salt1.74g
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Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 16 chicken pieces on the bone (about 3kg/6lb 8oz in total)
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 140g smoked bacon, chopped or lardons or cubetti di pancetta
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 4 medium carrots, thickly sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    New potatoes

    New potatoes

    n-ew po-tate-oes

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

  • 12 large white mushrooms, quartered
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • chopped herbs, such as parsley, tarragon or chives
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments, questions and tips

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Comments (96)

charlieb_01's picture

I slow-cooked this (with half the recipe) for 8hrs on slow.
I browned the meat and softened the onions first using the flour and some stock to get the juices from the pan.
I added the cream and mushrooms as the 6hr mark but could probably have gone in earlier or later.
The family enjoyed it.

justina.g's picture
5

Amazing recipe. even though it takes awhile to prep and precook it turned out so good. It is perfect if you want to prepare something that will last for few days.

lizleicester's picture
5

This is so delicious. I needed it to be dairy and gluten free so swapped flour and double cream for gluten/dairy free versions. The mushrooms I cooked in the stew and then realised that someone I was feeding, hated them so fished them out and served them separately and would probably leave them out next time and not have to pause during the cooking in order to add them...

Sharlene-1981's picture
5

Very yummy!, even my fussy daughter who said she didn't like before even trying loved it!!
Will def cook again!

BelleH's picture
2.5

Good recipe but needs tweaks as sauce can be runny and carrots/potatoes underdone so I reduced liquid (600 ml stock and 50ml vinegar) and cooked for longer at 160 and sauce was beautiful consistency and children couldn't get enough of tender carrots!

Hippy H's picture
5

Absolutely lovely, everyone liked it! I added extra veg and potatoes, and used extra bacon! So also increased the stock content. Cooked it for longer (as everyone late) but was lovely and succulent. Definitely becoming a regular!

gransue's picture
5

Delicious! Used skinless boneless chicken thighs, 3tbs cream and slightly more bacon lardons (200g) . Also did it on the hob for 1 1/2 hrs minus the potatoes with lid ajar so that it reduced the gravy a bit. It was so tasty it didn't need any extra salt. Definitely do this again.

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.

fayewakefield's picture
5

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
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
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.

bunnytail's picture

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

sylwm1's picture
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
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!!

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Questions (4)

AliWReid's picture
5

Made twice; once for me and dad and another time for some friends, all absolutely loved it.

But my mum's a vegetarian and I too am trying to cut down on meat intake during the week. I've considered replacing the chicken for tofu and substituting maybe mushrooms and extra seasoning in the place of the bacon.

Not having a huge amount of experience improvising with dishes, I was wondering if this would drastically alter the recipe? Or whether you have a better alternative to make this wonderful dish (that I would not want to go without) vegie friendly?

varnteing's picture

I followed the recipe exactly except that I cook it on the stove rather than in the oven. The stew turned out very watery. I wonder what went wrong. Any ideas?

goodfoodteam's picture

Thanks for getting in touch and sorry to hear you're not having success with this recipe. It's possible that cooking it on the hob meant that the whole dish wouldn't reach a high enough temperature to cook the dish properly and reduce the sauce. All of our recipes are triple tested using the method given so we cannot guarantee perfect results if the method is changed. We do have a few similar recipes which are made on the hob you might like to try such as http://www.bbcgoodfood.com/recipes/1993649/easy-onepot-chicken-casserole or http://www.bbcgoodfood.com/recipes/9582/honey-mustard-chicken-pot-with-parsnips hope this helps. 

aimeelou10's picture

Has anyone made this in the slow cooker? I am just wondering if I should make the receipe any different - I want it to be cooking when I am at work...approx. 8 hours...any tips? Thank you in advance

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