How to Make One Pot Bacon Chicken Stew
Cook up a batch of this delicious family favorite and you'll always have a satisfying meal on hand. We teach you how to prepare a chicken stew.
1. 3 tablespoons olive oil
2. 16 bone-in chicken pieces (about 3 kg / 6 lb 8 oz total)
3. 140g smoked bacon, chopped or lardons or cubetti di pancetta
4. 4 medium carrots, thickly sliced
5. 2 onions, chopped
6. 2 tablespoons all-purpose flour
7. 1 tablespoon tomato puree
8. 75ml white wine or cider vinegar
9. 1 lof chicken broth
10. 2 bay leaves
11. 4 tablespoons double cream or crème fraîche
12. 600g small new potatoes, cut in half
13. 12 large white mushrooms, quartered
14. chopped herbs, such as parsley, tarragon, or chives
Preparing a chicken stew
Preheat the oven to 200C / 180C fan / gas 6. Heat the oil in a large fireproof saucepan with a lid. Fry the chicken pieces in batches for 5 minutes on each side until golden brown, then transfer to a plate. Sauté the bacon in the casserole for a few minutes until it starts to brown. Add the carrots and onions. Then cook for 5 minutes until it begins to soften. Add the flour and tomato puree and cook for 1 more minute. Finally, add the vinegar and stir well.
Pour in the broth and cook over low heat. Add the bay leaf, cream and seasoning. Slide the chicken pieces and spread over the potatoes, turning a couple of times so the potatoes are dipped in the sauce. Put the lid on and place it in the oven. After 40 minutes, remove it and add the mushrooms. Put the lid back on and cook in the oven for an additional 10 minutes until the chicken is cooked through and tender, but not completely off the bone.
Now you can turn off the heat, cool and freeze some or all of it. If eaten immediately, cook for 10 more minutes, then sprinkle over the herbs and serve.
If it's in a suitable container, thaw in the microwave, then reheat in the microwave until hot. Alternatively, defrost in the refrigerator overnight and reheat in a saucepan at 160C / 140C fan / gas 3 for 30-40 minutes until hot.
The stew can be frozen for up to 2 months. Freeze it in different size portions to best suit your home. The best way to freeze the stew is in plastic microwaveable containers that can be thawed and heated directly in the microwave. You can also use freezer bags , but it's best to freeze them in a container in case of spills. Always label each container with the name of the dish, the date it was cooked, and the number of servings it contains.