Chicken and Bacon One Pot

Chicken and Bacon, Summer one Pot

This started out with half a pack of streaky bacon staring at me from the back of the fridge, daring me to use it before it went out of date. The idea of a stew/casserole of Chicken with smoky bacon seems overwhelmingly French but I could be wrong

The smokey-ness along with juicy fibres of chicken, with a very liquid sauce give the dish a lot of depth but retains it lightness due to the use of white wine instead of red and keeping the sauce very thin.

Taste is not compromised on bit with this dish and what makes it so brilliant is the simplicity of the ingredients and indeed the process

So if you’ve got a few people to feed on a warm afternoon, you can set this going and kick back with a glass or two whilst the magic bubbles away in the pan

8 Chicken Thighs

8 Rashers of smoked streaky bacon, chopped

3 small onions, chopped

1 Large Carrot diced

3 Cloves of Garlic finely chopped

1 Tbsp of Tomato Puree

6 Sage leaves finely chopped

2 Bay leaves

150ml dry white wine

600ml Chicken Stock

1 Large, flame proof, casserole dish

Start by frying the bacon for a 3 to 4 mins in the casserole dish, until the fat starts to melt but not long enough for the bacon to crisp, then remove from the pot and place to one side

Now fry the chicken in the pot, in batches until brown, remove from the pot and put with the bacon making sure you season with salt and pepper

Fry the onions in the pot for a couple of mins, season, then place the lid on, on a low heat for 5 mins, the onions should be soft and taking on the flavours already in the pot

Turn up the heat, remove the lid and add the garlic, fry for 1 min

Add the tomato puree, stir in and cook for a couple of mins

Add the Sage and Bay leaves followed by the carrots, stir and cook for a couple of mins

With the heat still high pour in the wine, then using a wooden spoon , deglaze the pan, taking care to get all of the bits stuck to the bottom of the pot incorporated into the liquid in the pan. Keep bubbling away until the wine has reduced to a very thick sauce.

Now add the chicken stock, stirring to combine well and bring to the boil

Add the chicken and bacon back into the pot, bring back to the boil, reduce to a simmer.

Place the lid so it’s almost fully on, leave a little gap for the steam to escape

Continue to simmer, stirring occasionally for 2 hrs, if at any point it looks dry, add some water and stir into the sauce

Season to taste and serve with, bread, greens, new potatoes , your choice really