One-pot chicken & bacon stew

One-pot chicken & bacon stew

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(72 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, questions and tips

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10th Dec, 2012
I love this recipe one of my favourites. Really tender chicken and lots of flavour in the sauce.
30th Oct, 2012
Have only just found this one. Tried it out as am having a dinner party soon. However, although it had a good flavour I found it rather greasy and skimmed some fat off before adding the mushrooms. Wondered whether it was because the thighs had their skin on. Don't think I'll risk it for my guests.
27th Sep, 2012
Excellent! Used 1/2 fat creme fraiche and results were fine.
4th Sep, 2012
My family love, love, LOVE this recipe and we all have different food intolerances but this doesn't upset anyone - I use Dove Farm gluten free plain flour instead of regular and works excellently - alos use either breasts or boneless chicken thighs cut into smaller pieces to make it go even further - have turned what was left from first meal into a chicken bacon and mushroom style cottage pie with sweet-potato mash on the top and was an instant hit!
26th Aug, 2012
I made this using boneless skinless thighs and fat free fromage frais instead of cream. I didn't have any mushrooms so missed them out, served with steamed broccoli. It was absolutely delicious, my husband almost inhaled his! Even my 3yo enjoyed it. Well definitely make again, this will be a firm household regular. The fact that it was easy to prepare, cheap and can be made in advance just make it better.
13th Aug, 2012
Simple and tasty.
1st Jul, 2012
do you have to use double cream or would light cream work as well?
30th Jun, 2012
Think i did everything right, just wasn't too keen on it! Had to cook it for a lot longer than said as the potatoes took ages! If i was going to make something similar again, i would definitely cook the potatoes before adding them to the stew!
17th Jun, 2012
Lovely meal. The potatoes took a lot longer to cook than the recipe suggested so I think I cooked the whole thing for about 2 hours in the end. My only comment is that the dish was a bit oily, I should have discarded some of the oil after browning the chicken. Made loads so hoping it freezes well.
10th May, 2012
Hi, Can I use something other than tomato puree, as the remainder of the puree doesn't last very long in the fridge


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