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.
denmark24
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.
cshobbs
27th Sep, 2012
4.05
Excellent! Used 1/2 fat creme fraiche and results were fine.
harrydresden
4th Sep, 2012
5.05
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!
GVB
26th Aug, 2012
5.05
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.
muthahuffa
13th Aug, 2012
5.05
Simple and tasty.
ban_anna
1st Jul, 2012
do you have to use double cream or would light cream work as well?
rach22almora
30th Jun, 2012
2.05
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!
cosmiccaz
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.
newdawn60
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
babe9305
11th Apr, 2012
My family absolutely loved this when I cooked it tonight, my brother asked me to make it every week! But I did make a few changes, I had to halve the recipe just to feed the four of us, and I used twice the amount of lardons, twice the amount of white wine and cream, added celery and skipped the potatoes to make mash separately. I also cooked it for twice as long and it was delicious- the meat was falling off of the bones!

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.