One-pot chicken & bacon stew

One-pot chicken & bacon stew

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(55 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 (93)

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?

jeanjeanie1's picture
5

Absolutely delicious, used chicken breasts, 'total' fat free yogurt/cream and cut back on the olive oil to make it healthier. Also added a couple of frozen spinach cubes. Served it to family and friends with new potatoes and rustic bread and it went down a treat
Fab meal will make it again.

sixfootaliw's picture
5

Very tasty. I did find that I needed to remove the chicken pieces and thicken the sauce; maybe I did something wrong somewhere, but anyway the end result was lovely. I used drumsticks and the only issue I found was fitting them all in my casserole dish! Next time I'll try thighs!

sfolega1981's picture

I did use white wine vinegar in the end - I did the same as you and hoped the grammar was correct! :-)

I halved the stock and the white wine vinegar and kept all other measurements the same and put it in the slow cooker. Have made again since and is definitely a firm favourite!

whirlwind's picture
5

I should have added that there was rather a lot of oil left in the pan after frying the chicken pieces so I poured most of it away and just left a very small amount for frying the bacon and vegetables.

whirlwind's picture
5

I reduced the quantities of this by about half, although I did forget to reduce the amount of creme fraiche so it was really rich and yummy. My husband would have preferred chicken breasts (he always does!) but using the chicken pieces helps to keep the cost down.

I put the chicken pieces on top of the rest of the vegetables and sauce and just pushed them down slightly so they were partly submerged. I kept the lid on for 30 minutes of cooking but removed the lid it for the last 30 minutes which meant that the chicken skin went nice and crispy.

We just served it with crusty bread to mop up all that delicious sauce. It was delicious and can't wait to make this recipe again.

whirlwind's picture
5

Sarah, I was puzzled by the same point. I'm making this dish tonight. What did you do in the end?

I'm assuming that it is white wine vinegar as otherwise I would have expected the recipe to say 'white wine, or cider vinegar.' As the recipe says 'white wine or cider vinegar' without the comma, this suggest use whichever of the two types of vinegar you may have!

I am placing a lot of reliance on BBCGoodFood using the correct grammar.

Fingers crossed 75ml of vinegar doesn't spoil my stew!

sfolega1981's picture

Is it white wine vinegar or just white wine that's needed? I plan on making this tonight and I'm not sure about the instructions.

helen-luke's picture
5

Made this for dinner tonight - with low fat creme fraiche and skinless, boneless chicken thighs. Yummy!! Everyone loved it, and has been requested again very soon! :D delicious!

whirlwind's picture
5

I quite fancy making this recipe as it sounds delicious and there are some great comments.

Does it really use 75ml white wine vinegar or cider vinegar?? Seems like a lot of vinegar.

mounses2's picture
2

Made this using oatley and rice flour to make it dairy and wheat free. My boyfriend had it and thought it was delicious, probably due to the use of thighs rather than breast meat. I only used 8 thighs but used full quantity of everything else. To be honest though I was really turned off by the amount of oil that had gathered on top, I ended up removing around 200ml of oil/fat before putting it in containers to freeze.

apolloxxl's picture
5

done this. pretty good. though i feel like mushrooms didn't add anything. maybe i used wrong ones.

catherine-j's picture
4

Made this last night, really yummy. Was also really good today when I reheated the leftovers. I made half the quantity as I was only cooking for myself, but I added a bit more stock as it didn't look like there was enough and it didn't cover the potatoes etc. Some of it's gone in the freezer, I hope it's as good when I defrost it. The only thing I would say is next time I would cut the potatoes in half and cut the carotts smaller because it took longer than it said to cook. Otherwise excellent though, thoroughly recommend it

fayeraye76's picture
5

This was a big hit in our family. I omitted the mushrooms as we aren't keen and added the herby dumplings that were suggested. served with homegrown runner beans it was absolutely delicious. Clean plates all round. A really good stew for all year round!

apolloxxl's picture
5

I dont have a casserole that can be put into the oven. Anyone knows if I could boil it in a normal hob on the hob?

chanelc's picture

Im planning to cook this in the slow cooker and new to the cooking craze! Can anybody advise how to ensure the cream doesnt split? I tried to use coconut milk in a curry in the slow cooker and it split, would hate for it to happen again and spoil all the ingrediants

Thank you it does def look like a fab and tasty receipe

salsim's picture

Could this be done in a slow cooker / crock pot?

ruthpat's picture

My friend uses Oatly cream which is dairy free and good for you :-)

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