• 2 tbsp olive oil or duck fat
  • 8 chicken thighs
  • 125 g lardons
  • 250 g carrots sliced
  • 2 celery stocks
  • 1 large onion
  • 30 g flour
  • 600 ml chicken stock
  • Bouquet garni
  • 4 potatoes in chunks
  • Salt and pepper


  • STEP 1
    Preheat oven to 140 fan assisted oven.
  • STEP 2
    Heat oil in casserole dish. Brown chicken. Set aside.
  • STEP 3
    Add bacon, carrots, celery and onions to casserole dish. Saute for 5-10 minutes and then remove nad set aside.
  • STEP 4
    Add flour and cook stirring constantly. Gradually add chicken stock, stirring until smooth. Add bouquet garni and season.
  • STEP 5
    Return the chicken, bacon and vegetables to casserole. Bring to the boil. Cover and place in oven for 1-1 1/4 hours.

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