One-pot chicken & bacon stew

One-pot chicken & bacon stew

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(60 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


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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  • 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'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 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



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

  • 2 onions, roughly chopped



    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



    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



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


  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 (96)

angiegough81's picture

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

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

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

graley's picture

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

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

fairyclairey1's picture

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

Used 1/2 fat creme fraiche and results were fine.

harrydresden's picture

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!

GVB's picture

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

Simple and tasty.

ban_anna's picture

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

rach22almora's picture

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

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

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.


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