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    Rustic Chicken and Smoky Bacon Potage

    clock-icon110 minutes
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    Pixicook editorial team

    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.

    Ingredients for Rustic Chicken and Smoky Bacon Potage

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Chicken Pieces With Bone

    0 lb

    Substitute chevron-down

    Smoked Bacon, chopped

    0 oz

    Substitute chevron-down

    Carrots, thickly sliced

    each

    Substitute chevron-down

    Onions, roughly chopped

    each

    Substitute chevron-down

    Plain Flour

    tablespoons

    Substitute chevron-down

    Tomato Puree

    tablespoons

    Substitute chevron-down

    White Wine Vinegar

    0.25 fluid ounces

    Substitute chevron-down

    Chicken Stock

    quarts

    Substitute chevron-down

    Bay Leaves

    each

    Substitute chevron-down

    Double Cream

    tablespoons

    Substitute chevron-down

    New Potatoes, halved

    0 oz

    Substitute chevron-down

    White Mushrooms, quartered

    each

    Substitute chevron-down

    Fresh Herbs, chopped for garnish

    to taste

    Substitute chevron-down

    How to Make Rustic Chicken and Smoky Bacon Potage

    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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