110 minutes
This hearty one-pot wonder combines succulent chicken and smoky bacon in a rich, comforting stew. Perfect for a family gathering, it's a meal that's sure to warm hearts and bellies alike.
tablespoons
Chicken Pieces With Bone
0 lb
Smoked Bacon, chopped
0 oz
Carrots, thickly sliced
each
Onions, roughly chopped
each
Plain Flour
tablespoons
tablespoons
0.25 fluid ounces
quarts
each
tablespoons
New Potatoes, halved
0 oz
White Mushrooms, quartered
each
Fresh Herbs, chopped for garnish
to taste
1. Prep & Sear Chicken
Preheat the oven to 200C/180C fan/gas 6. In a large flameproof casserole dish with a lid, heat the olive oil. Brown the chicken pieces in batches for 5 minutes per side, then set aside on a plate.
2. Cook Bacon & Vegetables
In the same casserole, fry the bacon until it starts to crisp. Add the carrots and onions, cooking for 5 minutes until they begin to soften.
3. Thicken with Flour
Mix in the flour and tomato purée; cook for an additional minute. Deglaze with vinegar, stirring thoroughly.
4. Simmer with Stock
Gradually pour in the chicken stock, bringing the mixture to a gentle simmer. Stir in the bay leaves, cream, and a seasoning of your choice.
5. Oven Cook with Potatoes
Return the chicken to the pot, adding the potatoes. Mix gently to immerse the potatoes in the sauce. Cover and place in the oven for 40 minutes.
6. Add Mushrooms
Remove from the oven, stir in the quartered mushrooms, cover again, and bake for another 10 minutes until the chicken is tender but holds to the bone.
7. Garnish & Serve
If serving immediately, continue cooking for a final 10 minutes, then garnish with the chopped herbs.
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