• STEP 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.

  • STEP 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.


If in a suitable container, defrost in the

microwave, then reheat in the microwave

until piping hot.

Alternatively, defrost in the fridge

overnight and reheat in a casserole dish

at 160C/140C fan/gas 3 for 30-40 mins

until piping hot.


The stew can be frozen for up to 2 months.

Freeze it in different-size portions to best

suit your household.

The best way to freeze the stew is in

microwavable plastic storage containers

that can be defrosted and heated directly

in the microwave. You can also use freezer

bags – but it’s best to freeze them sitting in

a bowl in case of spillages.

Always label each container with the

name of the dish, the date it was cooked

and the amount of servings it contains.

Recipe from Good Food magazine, September 2010


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