One-pot chicken & bacon stew

One-pot chicken & bacon stew

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(48 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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rigbyloveshopping's picture
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I made this a couple of weeks ago, it went down really well with the family, will definitely make it again soon.

wakeup2nwo's picture
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Love this recipe and would definitely recommend it. Ive cooked it loads of times and all my family love it, never one complaint! I usually add leeks and cook for a bit longer to make more tender, would be perfect in slow cooker.

dollymixture21's picture
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Just made this in place of my usual Sunday Dinner and oh my gosh, this was a perfect change! I used 8 Chicken legs and i they only just managed to fit in my caserole pot, i wasn't so sure about the double cream as i am not a fan of dairy but i was amazed how, when mixed with the tomato puree and the stock it really complimented the chicken and i didn't notice it that much. My whole family enjoyed this meal, i served with Cauliflower, Broccoli and Green Beans. I have written this recipie in my Cooking Diary as i will definately be making this dish again.

newdawn60's picture

Hi everyone,

Ihave started to think ahead, from spring on I'm pretty busy and dont have much time for the kitchen.

How many months do these recipies hold when frozen? Also to cut down on buying a lot of dishes, could I use those tin-foil dishes to freeze and then bake them in, in the oven as I dont have a microwave. I have to say I just love this site and all the suggestions.

ayms123's picture

Steve - yes you will need 1 litre of chicken stock (1l is one litre). I normally use two stock cubes for a litre however they are high in salt so I will be grilling the bacon and dabbing with kitchen towel before putting them in the casserole dish.

meximus's picture

i'm new at this, how much chicken stock ? is it 1 litre ?

glorious's picture
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qmpete79 I just made this I did not use cream but used a cream alternative called oatly it was really good. Oatly is made from oats and is milk and soya free check out oatly.com. I bought it in a health shop in ireland but I am sure any cream alternative would do.

potterpoached's picture
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I did this with chicken breasts, instead of chicken on the bone. All the family loved it, will definitley be doing it again.

shirley1265's picture

Substitute bacon with chorizo for a more Spanish flavour. Works well with chicken breast too.

philbacon's picture
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I swapped half the stock for some cider and it was delicious!

debduck's picture

I made this with herby dumplings - mmmmmmm thumbs up from my boys.

fluffchucker's picture

qmpete79. try using Alpro single cream substitute it works fine.

avrilt1's picture

Made this using low fat creme fraiche. Very tasty. Will be making again.

smmccarthy9175's picture
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I have made this twice now and everyone love it.

qmpete79's picture

My wife is lactose intolerant, so would the dish be lacking if I simply left out the cream altogether? If anyone's tried it, I'd be grateful for any tips or dairy free cream alternatives.

madmum123's picture

This is a superb!!! Very easy to make and looks great :-)

bean_mother's picture
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Just made this. Simple to put together and really tasty. A good mid-week supper.

rhianthomas1984's picture
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Lovely stew, full of flavour and so easy to make. I used low fat creme fraiche to reduce the calorie intake and everyone loved it! Will definately make this dish again.

kathrynv's picture
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Really great family meal. Easy to make and really very tasty. My family are not big fans of meat on the bone, so I made it with chicken breasts cut into large chunks. It worked very well - they stayed nice and moist. Will certainly be making this again.

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