ONE-POT CHICKEN & BACON STEW (serves 3-4)

Ingredients :

knob of butter

1 tbsp olive oil

3 boneless, skinless chicken breasts

100g smoked bacon, cut into small pieces

2 carrots, sliced

1 onion, roughly chopped

1 tbsp plain flour

half a tbsp of tomato puree

100ml white wine

400ml chicken stock

1-2 bay leaves, depending on size

2 tbsp double cream or creme fraiche

1 medium potato, in half-inch cubes

6-8 white mushrooms, quartered

chopped herbs such as parsley, chives or tarragon (I used parsley & chives)

fresh ground black pepper.

Method :

1.  Heat oven to 200c/180c fan/gas 6.

2.  Heat oil and melt the butter in large flameproof casserole with a lid, or use a deep frying pan and decant into a casserole dish as you go.  Fry the chicken (in batches if necessary), with some freshly ground black pepper for 5 mins on each side until well browned, then remove to plate and keep warm.

3.  Sizzle the bacon until beginning to crisp.  Stir in the carrots and onions and cook for 5 mins or until starting to soften.

4.  Stir in the flour and tomato puree, and cook for 1 min more.

5.  Add the stock and wine, mixing well to combine and bring to a simmer.  Allow to simmer until the sauce has thickened, then add the bay, cream and more black pepper.  You shouldn't need salt, owing to the butter and the stock already containing salt, but add salt to taste if you need to.

6.  Add the potatoes and mushrooms and stir to ensure they are well coated in the sauce, then add the chicken and any juices and do the same.  Put the lid on and place into the oven for 40-50 minutes.

Just before serving, stir in the chopped herbs.

I served the stew with some broccoli florets alongside and everyone cleared their plates.  Success!

From http://jennyeatwellsrhubarbginger.blogspot.com