One-pot chicken & bacon stew

One-pot chicken & bacon stew

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(51 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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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

fairyclairey1's picture
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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

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

denmark24's picture

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.

cshobbs's picture
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Excellent!
Used 1/2 fat creme fraiche and results were fine.

harrydresden's picture
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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
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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.

muthahuffa's picture
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Simple and tasty.

ban_anna's picture

do you have to use double cream or would light cream work as well?

rach22almora's picture
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Think i did everything right, just wasn't too keen on it! Had to cook it for a lot longer than said as the potatoes took ages! If i was going to make something similar again, i would definitely cook the potatoes before adding them to the stew!

cosmiccaz's picture

Lovely meal. The potatoes took a lot longer to cook than the recipe suggested so I think I cooked the whole thing for about 2 hours in the end. My only comment is that the dish was a bit oily, I should have discarded some of the oil after browning the chicken. Made loads so hoping it freezes well.

newdawn60's picture

Hi,
Can I use something other than tomato puree, as the remainder of the puree doesn't last very long in the fridge

babe9305's picture

My family absolutely loved this when I cooked it tonight, my brother asked me to make it every week! But I did make a few changes, I had to halve the recipe just to feed the four of us, and I used twice the amount of lardons, twice the amount of white wine and cream, added celery and skipped the potatoes to make mash separately. I also cooked it for twice as long and it was delicious- the meat was falling off of the bones!

jobarrett's picture
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REALLY tasty and easy recipe. Made it tonight for friends and everyone enjoyed it. I used half fat creme fraiche, no problems with it splitting.

cwmnirwster's picture

What a fantastic and very tasty meal! I doubled up on the bacon and it really enriched the flavours. A sure fire 'do again' meal.

poorstudent768's picture

How would i have to adjust this recipe to make it with chicken breasts instead? I dont want them to go dry!

fifimacca's picture
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Blooming lovely!!

icecreamdogpark's picture

could i do this in the slow cooker?

danielamacdonald's picture

This was delicious! Iused chicken thighs and added garlic as we love it which just melted into the stew. I also halved the quantities as it was just for my husband and I and there was plenty for a hearty dinner and leftovers for another hearty lunch the next day. Would definitely make this again!
One question though - my "cooking cream split" when I added to the stock after taking it off the heat once it had simmered (ready to go into the pot). Was it supposed to keep it simmering?

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