Name: One-pot chicken & bacon stew
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8
Cuisine: British
Ingredients: 3 tbsp olive oil; 16 chicken pieces on the bone (about 3kg/6lb 8oz in total); 140g smoked bacon chopped or lardons or cubetti di pancetta; 4 medium carrots thickly sliced; 2 onions roughly chopped; 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; 12 large white mushrooms quartered; chopped herbs, such as parsley tarragon or chives

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One-pot chicken & bacon stew

One-pot chicken & bacon stew

Barney Desmazery

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Serves 8

Easy

Prep: 20 mins

Cook: 1 hr and 30 mins

A star rating of 4.5 out of 5.115 ratingsRate

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Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand

Freezable

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
16 chicken

pieces on the bone (about 3kg/6lb 8oz in total)
140g smoked bacon

chopped or lardons or cubetti di pancetta
4 medium carrots

thickly sliced
2 onions

roughly chopped
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
12 large white mushrooms

quartered
chopped herbs, such as parsley

tarragon or chives

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Nutrition: per serving

kcal736
fat46g
saturates14g
carbs21g
sugars7g
fibre4g
protein60g
salt1.74g

Method

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.

RECIPE TIPS

DEFROSTING

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.

FREEZING

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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A star rating of 4.5 out of 5.115 ratings

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