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)

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 :-)

lisafry743's picture

Fab recipe, nice & easy and loved by all the family. Great from the freezer too. I don't cook with salt so found it a little salty even though I didn't add any. May be because I used Finest smoked bacon lardons. Will try a less salty bacon next time.

messyjessie86's picture

Very tasty, and this recipe made absolutely loads (I froze the leftovers). However, don't know what I did wrong, but the potatoes were quite firm. Next time I think I'll par-boil these.

tecora's picture

ok this may sound silly, but going to make it in the slow cooker on friday, and with the chicken stock and the chicken, would it be a good idea to cook a whole chicken the night beofre, make stock from the bones etc, and use the chicken thats been carved/picked off for the chicken part? just curious.

janine15's picture

I've made this several times and it's turning into a real family favourite. I make it in the slow cook so I halve the quantities of stock. I use skinless and boneless chicken thighs as my whole family dislikes picking meat of the bone at the meal table, I add whatever root veg I have in the cupboard, I don't bother with the creme fraiche at the end, and instead of chopped herbs I tuck a bouquet garni in amongst it all when I put it in the slow cooker. I also make a 'white' casserole (I don't brown the meat before adding it) and it comes out beautifully. The tastiest chicken casserole I have come across.

rigbyloveshopping's picture

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

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

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

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 I bought it in a health shop in ireland but I am sure any cream alternative would do.

potterpoached's picture

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

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.


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