One-pot bacon and chicken stew
Prep:
20 mins
Cook:
90 mins
This designer batch of stew is perfect for freezing and makes an ideal ready meal in minutes when time is cut short.
3 tbsp olive oil
3x 350g diced chicken pieces
140g smoked bacon, chopped
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 fraiche
Salt and pepper
600g small new potatoes, halved
12 large white mushrooms, quartered
Chopped herbs, such as flat parsley, tarragon or chives
Preheat the oven to 200°C / 400°F / Gas mark 6.
Using a casserole dish, heat the olive oil and fry the chicken pieces in batches for minutes on each side until well browned.
Remove and set aside on a plate.
Cook the bacon in the casserole dish until it begins to crisp.
Add the carrots and onions and cook for a few minutes until they soften.
Stir in the flour, tomato puree and the vinegar or cider and stir well.
Pour in the stock and bring to a simmer.
Add the bay leaves, cream or crème fraiche and season with salt and pepper.
Slide in the chicken pieces and add the potatoes, mixing well to coat everything. Put the casserole lid on and cook in the oven for 40 minutes.
Remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 20 minutes more until the chicken is cooked through and tender
Remove from the heat, allow to cool before freezing in individual portion containers.
If serving directly, sprinkle some of the herbs as garnish, if using.
Serves
8
Preparation Time
20 minutes
Cooking Time
90 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Dinner, Family Dinners, Stew, Batch Cooking
Level of Difficulty
Easy
Defrost in the fridge overnight and reheat in a casserole dish at 160°C / 325°F / Gas mark 3.
For 30-40 minutes until piping hot.
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