Buttered peas & leeks
A simple side for your roast dinner, which counts towards your five-a-day
Chicken, bacon & potato stew
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6
Skip to ingredients
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
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.
