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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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!
18th Feb, 2012
REALLY tasty and easy recipe. Made it tonight for friends and everyone enjoyed it. I used half fat creme fraiche, no problems with it splitting.
17th Feb, 2012
What a fantastic and very tasty meal! I doubled up on the bacon and it really enriched the flavours. A sure fire 'do again' meal.
15th Feb, 2012
How would i have to adjust this recipe to make it with chicken breasts instead? I dont want them to go dry!
24th Jan, 2012
Blooming lovely!!
14th Jan, 2012
could i do this in the slow cooker?
11th Jan, 2012
This was delicious! Iused chicken thighs and added garlic as we love it which just melted into the stew. I also halved the quantities as it was just for my husband and I and there was plenty for a hearty dinner and leftovers for another hearty lunch the next day. Would definitely make this again! One question though - my "cooking cream split" when I added to the stock after taking it off the heat once it had simmered (ready to go into the pot). Was it supposed to keep it simmering?
7th Jan, 2012
Absolutely delicious, used chicken breasts, 'total' fat free yogurt/cream and cut back on the olive oil to make it healthier. Also added a couple of frozen spinach cubes. Served it to family and friends with new potatoes and rustic bread and it went down a treat Fab meal will make it again.
6th Jan, 2012
Very tasty. I did find that I needed to remove the chicken pieces and thicken the sauce; maybe I did something wrong somewhere, but anyway the end result was lovely. I used drumsticks and the only issue I found was fitting them all in my casserole dish! Next time I'll try thighs!
14th Nov, 2011
I did use white wine vinegar in the end - I did the same as you and hoped the grammar was correct! :-) I halved the stock and the white wine vinegar and kept all other measurements the same and put it in the slow cooker. Have made again since and is definitely a firm favourite!


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