Name: Chicken, bacon & potato stew
Prep time: 20 min
Cook time: 6 h 30 min
Total time: 6 h 50 min
Yield: 6
Cuisine: French
Ingredients: 1 tbsp olive oil; 6 bone-in chicken thighs skin removed; 12 rashers smoked streaky bacon chopped; 200g shallot; 350g baby new potato larger ones halved; few thyme sprigs; 200ml white wine; 500ml hot chicken stock; 280ml pot buttermilk (optional); squeeze lemon juice; 2 tbsp tarragon chopped

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Chicken, bacon & potato stew

Chicken, bacon & potato stew

Lucy Netherton

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Serves 6

Easy

Prep: 20 mins

Cook: 4 hrs - 6 hrs and 30 mins

A star rating of 3.9 out of 5.48 ratingsRate

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Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
6 bone-in chicken thighs

skin removed
12 rashers smoked streaky bacon

chopped
200g shallot
350g baby new potato

larger ones halved
few thyme

sprigs
200ml white wine
500ml hot chicken stock
280ml pot buttermilk

(optional)
squeeze lemon juice
2 tbsp tarragon

chopped

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Nutrition: per serving

kcal284

low
fat13g
saturates4g
carbs12g
sugars4g
fibre2g
protein2g
salt1.7g

Method

step 1

Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too.
step 2

Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into your slow cooker. Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone.
step 3

Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the buttermilk, if using, and whisk until smooth. Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to.

Recipe from Good Food magazine, March 2012

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A star rating of 3.9 out of 5.48 ratings

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