CHICKEN, BACON & POTATO STEW

Serves 6
1 hour 30 minutes
284 kcal per serving


Ingredients

• 1 tbsp olive oil
• 6 bone-in chicken thighs, skin removed
• 12 rashes bacon, chopped
• 200 shallots
• 350 g baby new potatoes, larger ones halved
• Few thyme sprigs
• 200 ml white wine
• 500 ml chicken stock

Method

1. Heat the oil in a large saucepan.
2. Season the chicken thighs with salt and pepper, brown until they have a nice golden colour, then remove and set aside.
3. Tip in the bacon and shallots, and brown these too.
4. Tip everything, except the potatoes, into the saucepan and simmer for around 40 minutes.
5. Add the potatoes and simmer for another 20 minutes until the chicken is really tender and falling off the bone and the potatoes are cooked.