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One-pot chicken & bacon stew

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Ingredients

Ingredients
3 tbsp olive oil
16 chicken pieces on the bone (about 3kg/6lb 8oz in total)
140g smoked bacon, chopped or lardons or cubetti di pancetta
4 medium carrots, thickly sliced
2 onions, roughly chopped
2 tbsp plain flour
1 tbsp tomato purée
75ml white wine or cider vinegar
1l chicken stock
2 bay leaves
4 tbsp double cream or crème fraîche
600g small new potatoes, halved
12 large white mushrooms, quartered
chopped herbs, such as parsley, tarragon or chives
Tip
Defrosting
If in a suitable container, defrost in the microwave, then reheat in the microwave until piping hot. Alternatively, defrost in the fridge overnight and reheat in a casserole dish at 160C/140C fan/gas 3 for 30-40 mins until piping hot.Freezing
The stew can be frozen for up to 2 months. Freeze it in different-size portions to best suit your household. The best way to freeze the stew is in microwavable plastic storage containers that can be defrosted and heated directly in the microwave. You can also use freezer bags – but it’s best to freeze them sitting in a bowl in case of spillages. Always label each container with the name of the dish, the date it was cooked and the amount of servings it contains.

Direction

Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well. Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.

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Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins. Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish. When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.

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