One-pot chicken & bacon stew

One-pot chicken & bacon stew

  • 1
  • 2
  • 3
  • 4
  • 5
(66 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

    Chicken

    chik-en

    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

    Bacon

    bay-kon

    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
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 onions, roughly chopped
    Onion

    Onion

    un-yun

    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
    Mushroom

    Mushroom

    mush-room

    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
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jb5370
29th Sep, 2013
This was okay but nothing special. Would stick to the one I usually make from this site. http://www.bbcgoodfood.com/recipes/1977648/chicken-bacon-and-potato-stew Having said that, it was all scoffed and everyone really enjoyed it.
jb5370
29th Sep, 2013
A bit disappointed with this, nothing particularly special. Would stick to my other chicken, bacon stew from this site.
katjae12
24th Sep, 2013
Just cooked this at the weekend. It didn't look like the picture but did taste fantastic. The gravy was quite runny (added a bit more flour) but maybe that was because I didn't add any potatoes. I may have put in a bit too much tomato puree as my gravy was a bit more orange than the picture. I added some dried Tarrogan before putting it in the oven. I used chicken breasts and the meat was so moist and tasty. Served it with potato & carrot mash and green beans. Yummy! I will definitely make it again.
atrixa
29th Aug, 2013
The chicken was lovely, but I found the carrots and new potatoes were undercooked and overall it was a bit greasy. I wouldn't rush to make this again.
fayewakefield
18th Aug, 2013
5.05
Very tasty. I replaced some of the stock with a glass of white wine and took the skin of the chicken thighs to keep the fat content down.
noble1234
23rd Jun, 2013
Amazing whole family loved it , i have a family of four so i used 4 chicken breast and it was great diffently cook it again
furryzebras
28th Apr, 2013
5.05
Made this tonight, cut up a small 1.2kg chicken, and halved the recipe. Steamed the potatoes first then put in the slow cooker. Cooked for 8 hours today, finished off on the hob with alpro cream. It was delicious. Will definitely be making again. In my recipes file now.
furryzebras
28th Apr, 2013
5.05
Made this tonight, cut up a small 1.2kg chicken, and halved the recipe. Steamed the potatoes first then put in the slow cooker. Cooked for 8 hours today, finished off on the hob with alpro cream. It was delicious. Will definitely be making again. In my recipes file now.
bunnytail
23rd Apr, 2013
Has anyone tried it in the slow cooker - how long do you need to put it on for ?
sylwm1
30th Mar, 2013
5.05
This is such a nice dish. My 5 and 3 year olds love it too. Chicken is soft and tender but I choose to cook one off the bone. It works well.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.