One-pot bacon and chicken stew

Prep: 20 mins
Cook: 90 mins
One-pot bacon and chicken stew
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.


Preparation Time
20 minutes

Cooking Time
90 minutes

Main ingredients
Chicken, Vegetables

Recipe Type
Dinner, Family Dinners, Stew, Batch Cooking

Level of Difficulty

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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