- 3 tbsp olive oil
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 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…
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.
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.
If in a suitable container, defrost in the microwave, then reheat in the microwave until piping hot. Alternatively, defrost in the fridge overnight and reheat in a casserole dish at 160C/140C fan/gas 3 for 30-40 mins until piping hot.
The stew can be frozen for up to 2 months. Freeze it in different-size portions to best suit your household. The best way to freeze the stew is in microwavable plastic storage containers that can be defrosted and heated directly in the microwave. You can also use freezer bags – but it’s best to freeze them sitting in a bowl in case of spillages. Always label each container with the name of the dish, the date it was cooked and the amount of servings it contains.