|Photo c/o BBC Good Food|
Unfortunately, I forgot to take a picture of mine!
I discovered this recipe on the BBC's Good Food website, which can be found here.
Having had some singular disasters with the tomato/chilli combinations, I had moved over to the gentler side of life and was open to offers along the chicken/mushroom/wine/cream lines.
BBC's Good Food website is always a great port of call for me, largely because it's recipes are always sensible - they rarely offer "Lark's Tongues in Aspic", for instance. Another boon of their website is the comments box, where folk comment, having made the dish. You can glean some interesting tips from cooks who have attempted the dish before you and want to pass on their recommendations.
This recipe had three plus points, for me.
1. It was a one-pot dish. That always wins in my book, as being disabled, juggling loads of pots and pans isn't easy - and anyway, someone has to wash them up at the end of the process. It usually isn't me, but I don't like to leave a mountain of dishes for lovely hubby to do.
2. It involved the use of white wine. I'd got 100ml or so of white wine sitting in the fridge, getting in the way. I always try to use leftovers where possible, so this definitely counted.
3. It involved the use of both cream and mushrooms. Our son doesn't like the texture of mushrooms, but he's become quite adept at hooking them out of meals, fortunately. As for the cream, well, everything tastes gorgeous with some cream added, doesn't it?
So, here's the recipe, incorporating my alterations :
ONE-POT CHICKEN & BACON STEW (serves 3-4)
knob of butter
1 tbsp olive oil
3 boneless, skinless chicken breasts
100g smoked bacon, cut into small pieces
2 carrots, sliced
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.
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!