One-pot chicken & bacon stew

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• ChanelC

  21 July 2011

  ChanelC commented on this recipe

  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

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• Nex

  18 August 2011

  Nex commented on this recipe

  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?

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• fayeraye

  18 August 2011

  fayeraye rated and commented on this recipe

  

  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!

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• catherine-j

  23 August 2011

  catherine-j rated and commented on this recipe

  

  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

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• Nex

  24 August 2011

  Nex rated and commented on this recipe

  

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

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• Mounses2

  25 August 2011

  Mounses2 rated and commented on this recipe

  

  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.

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• whirlwind

  29 September 2011

  whirlwind commented on this recipe

  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.

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• Helen&Luke

  08 October 2011

  Helen&Luke rated and commented on this recipe

  

  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!

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• SarahFol

  28 October 2011

  SarahFol commented on this recipe

  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.

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• whirlwind

  01 November 2011

  whirlwind commented on this recipe

  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!

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• whirlwind

  03 November 2011

  whirlwind rated and commented on this recipe

  

  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.

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• whirlwind

  03 November 2011

  whirlwind commented on this recipe

  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.

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• SarahFol

  14 November 2011

  SarahFol commented on this recipe

  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!

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• sixfootaliw

  06 January 2012

  sixfootaliw rated and commented on this recipe

  

  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!

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• JeanJeanie1

  07 January 2012

  JeanJeanie1 rated and commented on this recipe

  

  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.

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• Dani

  11 January 2012

  Dani commented on this recipe

  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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• SueB

  14 January 2012

  SueB commented on this recipe

  could i do this in the slow cooker?

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• fifimacca

  24 January 2012

  fifimacca rated and commented on this recipe

  

  Blooming lovely!!

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• jemma_j

  11 February 2012

  jemma_j rated this recipe

  

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• Nommm

  15 February 2012

  Nommm commented on this recipe

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

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http://www.bbcgoodfood.com/recipes/748650/

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 1 hr 30 mins

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

Per serving

736 kcalories, protein 60g, carbohydrate 21g, fat 46 g, saturated fat 14g, fibre 4g, sugar 7g, salt 1.74 g

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