One-pot chicken & bacon stew

One-pot chicken & bacon stew

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(91 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)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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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Rebecca Kinsella's picture
Rebecca Kinsella
23rd May, 2019
So many kinds of yum!! Great recipe I used chicken thigh cause I didn’t have any on the bone and cooked in the slow cooker! Fried chicken, bacon, onion and carrot in the pan to brown and soften before going in slow cooker! And added flour and sauces to pan to deglaze and add all those delicious cooked bits into the stew! Next time I will reduce liquid as it was quite a lot for the slow cooker. I had to add more flour to thicken but this might be different if liquid was reduced!! Going to make again for sure!!
28th Nov, 2018
Really yummy and enjoyed by the whole family. I had run out of onions so substututed with spring onion. Definately making this again
30th Sep, 2018
It would be useful if the recipe stated what size casserole dish (rather than ambiguous "large") Used a 4L ceramic casserole dish and not even 2/3 of the ingredients fit :-(
9th May, 2017
Very good mid-week family dish. Freezer is now stacked with it; always a win! The sweet smokey flavour is lovely. I added a generous tsp of cornflour in water just to thicken the sauce towards the end.
4th Oct, 2016
I slow-cooked this (with half the recipe) for 8hrs on slow. I browned the meat and softened the onions first using the flour and some stock to get the juices from the pan. I added the cream and mushrooms as the 6hr mark but could probably have gone in earlier or later. The family enjoyed it.
2nd Oct, 2016
Amazing recipe. even though it takes awhile to prep and precook it turned out so good. It is perfect if you want to prepare something that will last for few days.
12th Sep, 2016
This is so delicious. I needed it to be dairy and gluten free so swapped flour and double cream for gluten/dairy free versions. The mushrooms I cooked in the stew and then realised that someone I was feeding, hated them so fished them out and served them separately and would probably leave them out next time and not have to pause during the cooking in order to add them...
23rd Apr, 2016
Very yummy!, even my fussy daughter who said she didn't like before even trying loved it!! Will def cook again!
19th Jul, 2015
Good recipe but needs tweaks as sauce can be runny and carrots/potatoes underdone so I reduced liquid (600 ml stock and 50ml vinegar) and cooked for longer at 160 and sauce was beautiful consistency and children couldn't get enough of tender carrots!
Hippy H's picture
Hippy H
31st Jan, 2015
Absolutely lovely, everyone liked it! I added extra veg and potatoes, and used extra bacon! So also increased the stock content. Cooked it for longer (as everyone late) but was lovely and succulent. Definitely becoming a regular!


Ashleigh Kent-S...
11th Oct, 2019
Is the nutritional information correct for this recipe? 14g of saturated fat per portion seems really high.
goodfoodteam's picture
15th Oct, 2019
Thanks for your question. The figures are correct - the double cream is the main contributor to saturated fat, followed by the chicken (with skin) and then the bacon and olive oil. If you want to lower the saturated fat content you can remove the skin from the chicken and replace the double cream with half-fat crème fraîche.
1st Apr, 2016
Made twice; once for me and dad and another time for some friends, all absolutely loved it. But my mum's a vegetarian and I too am trying to cut down on meat intake during the week. I've considered replacing the chicken for tofu and substituting maybe mushrooms and extra seasoning in the place of the bacon. Not having a huge amount of experience improvising with dishes, I was wondering if this would drastically alter the recipe? Or whether you have a better alternative to make this wonderful dish (that I would not want to go without) vegie friendly?
15th Jun, 2015
I followed the recipe exactly except that I cook it on the stove rather than in the oven. The stew turned out very watery. I wonder what went wrong. Any ideas?
goodfoodteam's picture
12th Aug, 2015
Thanks for getting in touch and sorry to hear you're not having success with this recipe. It's possible that cooking it on the hob meant that the whole dish wouldn't reach a high enough temperature to cook the dish properly and reduce the sauce. All of our recipes are triple tested using the method given so we cannot guarantee perfect results if the method is changed. We do have a few similar recipes which are made on the hob you might like to try such as or hope this helps. 
11th Sep, 2013
Has anyone made this in the slow cooker? I am just wondering if I should make the receipe any different - I want it to be cooking when I am at work...approx. 8 hours...any tips? Thank you in advance
6th Aug, 2018
Absolutely lovely! I made this with 3kg of skin-on chicken thighs. Tip to those looking to try this recipe: Before frying the chicken pieces, rub the skin with a mix of 3:1 salt and baking powder/bicarb and lay them down in the pan skin-side first. This helps along the Maillard reactions that make that lovely golden crust and gorgeous roasty flavour! Make sure you scrape the bottom of your casserole to get the bits up; it's all flavour, and you're missing out if you don't!
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