Chicken, bacon & potato stew

Chicken, bacon & potato stew

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(29 ratings)

Prep: 20 mins Cook: 4 hrs - 6 hrs, 30 mins

Easy

Serves 6

Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal284
  • fat13g
  • saturates4g
  • carbs12g
  • sugars4g
  • fibre2g
  • protein2g
  • salt1.7g
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Ingredients

  • 1 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…

  • 6 bone-in chicken thighs, skin removed
  • 12 rashers smoked streaky bacon, chopped
  • 200g shallot
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 350g baby new potato, larger ones 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…

  • few thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 200ml white wine
  • 500ml hot chicken stock
  • 280ml pot buttermilk (optional)
  • squeeze lemon juice
  • 2 tbsp tarragon, chopped
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

Method

  1. Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too.

  2. Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into your slow cooker. Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone.

  3. Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the buttermilk, if using, and whisk until smooth. Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to.

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Comments, questions and tips

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emctaylor
10th Aug, 2017
5.05
This recipe was absolutely delicious, even though I didn't follow the recipe exactly. I used skin-on chicken thighs (really couldn't be bothered taking the skin off!), browned them really well, and it didn't mess up the dish in any way. So if you're short for time or lazy like me, just leave the skin on. I left out the tarragon and lemon juice because I didn't have any handy. Used red onion instead of shallots, creme fraiche instead of buttermilk, and Lidl smoked bacon lardons. The sauce was plentiful, and very thin! I decided not to thicken it and instead bought a big crusty loaf and mopped up the sauce with it. It was gorgeous and I'll definitely be making it again!
Rachael Harris
10th Jan, 2017
Started cooking this and then realised it is for a slow cooker! Any tips on time if cooking on the hob?
nicky le f
31st Oct, 2016
1.3
Nice enough, but nothing special. Felt it needed another element - maybe dumplings - for extra interest
laurawd
6th Oct, 2016
3.8
An easy and hearty recipe but as others have said very thin sauce (even after reducing for 10 minutes+) and really not enough to serve 6!
burkepw
21st May, 2016
Says serves 6, but I reckon it's a good meal for 3. I coated the chicken in cornflower before frying (as mentioned below), but the sauce was still thin, but we enjoyed it all the same. I used the crème fraiche tip (below). There was a lemon taste to the sauce, so may omit the squeeze of lemon next time. May substitute some potatoes with other veg's next time - any recommendations? Will definitely make it again. Very tasty :-)
hayze1980
8th Jan, 2017
I put in a carrot and mushrooms and these work well. I also thicken the sauce by adding cornflour instead of boiling down.
cmidmore
18th Apr, 2016
3.8
As others have said, this is good BUT sauce is very thin (might try cornflour next time) and the quantity of chicken is ridiculously small IMHO. I didn't cook the potatoes with it (take too long to cook), and used boneless thighs for speed. I used the creme fraiche tip (below) and left out tarragon as my family hates it. Went down well though, i will cook it again
jillbrain
29th Sep, 2015
I brown the bacon and shallots first, because I season the chicken then dredge it with flour before browning. This does mean the bottom of the pan is sticky, so I deglaze with the white wine and add it all to the slow cooker with about 200ml stock.
Nsullivan15
15th Aug, 2015
2.55
It does taste nice, but it's a very loose sauce. Even with the buttermilk it's still very runny. I think I need to experiment a bit more to thicken it some more. A little disappointing but still tasty.
gudgeon
17th Jan, 2015
3.8
Made this yesterday - was nice and easy to make and tasted lovely. I omitted the tarragon as I couldn't get any, and I used unsmoked bacon as it's what I had in. Unfortunately the buttermilk split at the end despite carefully keeping the sauce at a low temperature, but it still tasted very good. I will make again and probably use creme fraiche instead so it doesn't split, and boneless thighs as the biggest faff of the recipe was removing the skin from the thighs before cooking, and then fishing out the bones before eating!

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animals
15th Dec, 2013
I thickened my sauce by adding some cornflour to it, made a big difference.