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One-pot chicken & bacon stew

 


Method 1


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


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.




Method 2



Ingredients:

- 4 slices of bacon, chopped

- 1 lb boneless, skinless chicken thighs, diced

- 1 onion, chopped

- 2 cloves of garlic, minced

- 2 carrots, peeled and chopped

- 2 stalks of celery, chopped

- 1 tsp thyme

- 1 tsp rosemary

- 4 cups chicken broth

- 1 can diced tomatoes

- 1 cup frozen peas

- Salt and pepper to taste


Directions:

1. In a large pot or Dutch oven, cook the bacon until crispy. Remove with a slotted spoon and set aside.

2. Add the diced chicken to the pot and brown on all sides. Remove from the pot and set aside.

3. In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes.

4. Add the thyme and rosemary and stir to combine.

5. Pour in the chicken broth and diced tomatoes. Bring to a simmer.

6. Add the browned chicken back to the pot. Cover and let simmer for about 20 minutes, or until the chicken is cooked through.

7. Stir in the frozen peas and cooked bacon. Let simmer for another 5 minutes.

8. Season with salt and pepper to taste.

9. Serve hot and enjoy your delicious one-pot chicken & bacon stew!



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