One-pot chicken & bacon stew

Freezable family recipe for 8 people, takes only 30 mins; recipe has olive oil, chicken, bacon, carrot, onion, plain flour, tomato puree, white wine, chicken stock, bay leaf, creme fraiche, new potato, mushroom and parsley.

One-pot chicken & bacon stew

One-pot chicken & bacon stew

Recipe by Chef Soomro Course: Freezable family
Servings

8

servings
Prep time

20 mins

Ingredients

  • Olive Oil: 3 tbsp olive oil
  • Onion: 2 onions, roughly chopped
  • Carrot: 4 medium carrots, thickly sliced
  • Parsley: chopped herbs, such as parsley, tarragon or chives
  • Chicken: 16 chicken pieces on the bone (about 3kg/6lb 8oz in total)
  • Bay Leaf: 2 bay leaves
  • Tomato Puree: 1 tbsp tomato puree
  • Creme Fraiche: 4 tbsp double cream or creme fraiche
  • Chicken Stock: 1l chicken stock
  • New Potato: 600g small new potatoes, halved
  • Plain Flour: 2 tbsp plain flour
  • White Wine: 75ml white wine or cider vinegar
  • Mushroom: 12 large white mushrooms, quartered
  • Bacon: 140g smoked bacon, chopped or lardons or cubetti di pancetta

Directions

  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 puree 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.