Chicken Bacon Potato Stew Recipes

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CHICKEN, BACON & POTATO STEW



Chicken, bacon & potato stew image

Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 6h50m

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 1.7 milligram of sodium

POTATO BACON STEW



Potato Bacon Stew image

You should be able to make this dish from staples in your cupboard. It's tasty, inexpensive, made in one pot and easily doubled to feed a crowd!

Provided by Sackville

Categories     Stew

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 13

4 -6 potatoes, peeled and cut into bite-sized pieces (depending on size)
1 small onion, chopped
3 garlic cloves, minced
6 -8 button mushrooms, sliced
1 green pepper, deseeded and chopped
6 -8 slices bacon, cut into pieces
1 (400 g) can chopped tomatoes
1 glass dry red wine
1 teaspoon cornflour (cornstarch)
1 tablespoon paprika
1 large dried hot peppers or 1 teaspoon dry crushed red pepper
2 tablespoons olive oil
salt and pepper

Steps:

  • Start by heating the olive oil in a large saucepan.
  • When hot, sauté the onions, garlic and green pepper in the pot for 2-3 minutes.
  • Next add the bacon and mushrooms and sauté for another couple minutes.
  • Add the potatoes to the mix and pour over the canned tomatoes.
  • Also add one can of water and the wine.
  • Make a couple cuts in the dried pepper, then submerge the pepper in the stew or mix in the crushed chillies.
  • Stir in the paprika as well as some black pepper and a bit of salt, if desired.
  • Make sure the stew is well mixed, then cover and leave to simmer over a low heat for around 20 minutes or until the potatoes are done.
  • When the potatoes are done, dissolve the cornflour in a tiny bit of water then pour into the stew.
  • Let the stew simmer for another couple minutes.
  • Cover, turn off the heat and and leave for five minutes.
  • Now you can either repeat the process, adding a bit more cornflour if you want it thicker, or serve if you are happy with the consistency of the sauce.
  • Don't forget some nice crusty bread to mop up the juices with!

Nutrition Facts : Calories 646.5, Fat 25.8, SaturatedFat 5.8, Cholesterol 16.3, Sodium 243.6, Carbohydrate 93.6, Fiber 15.1, Sugar 12.5, Protein 15.8

CHICKEN, CORN, AND POTATO STEW



Chicken, Corn, and Potato Stew image

It looks like there is a lot to do here but it all goes quickly, especially if you use a food processor to grate the russets! The russet potatoes should dissolve and thicken the stew nicely. Talk about comfort food this is it! I'm guessing at the servings as we now have only myself and my DH at home and we had lots left. Excellent with cornbread.

Provided by Annacia

Categories     Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

1 (3 1/2-4 lb) broiler-fryer chickens, cut into 8 serving pieces
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
3 tablespoons unsalted butter
1 large white onion, finely chopped
2 teaspoons dried oregano, crumbled
1 1/2 lbs russet potatoes (baking)
6 cups chicken broth
1 cup water
2 lbs yellow potatoes, peeled, cut into 1/2-inch cubes and placed in bowl covered with water
3 ears corn, cut crosswise into 1-inch pieces
1/2 cup chopped fresh cilantro leaves
1 cup heavy cream
3 tablespoons drained capers
3 avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Steps:

  • Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes.
  • Transfer chicken as browned to a plate.
  • Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes.
  • Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes.
  • Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
  • Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes.
  • Add corn and simmer, covered, until tender, 5 to 10 minutes more.
  • While corn is cooking, remove skin and bones from chicken and coarsely shred meat.
  • Add meat to pot and heat through.

Nutrition Facts : Calories 920.7, Fat 58.2, SaturatedFat 20.2, Cholesterol 201.2, Sodium 1354.2, Carbohydrate 54.3, Fiber 11.5, Sugar 5.3, Protein 48.2

ONE-POT CHICKEN & BACON STEW



One-pot chicken & bacon stew image

Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 736 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 60 grams protein, Sodium 1.74 milligram of sodium

BAKED CHICKEN, POTATO, AND BACON CASSEROLE



Baked Chicken, Potato, and Bacon Casserole image

How can you easily put an new twist on the classic casserole that combines juicy chicken and tender potatoes? By crumbling a crispy delight known as bacon on top.

Provided by Tanja A

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 1h25m

Yield 10

Number Of Ingredients 8

nonstick cooking spray
6 slices bacon
4 pounds Yukon Gold potatoes, cut into wedges
2 pounds boneless chicken thighs
sea salt and ground black pepper to taste
⅓ cup olive oil
1 tablespoon dried thyme
1 tablespoon dried rosemary

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
  • Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

Nutrition Facts : Calories 362.7 calories, Carbohydrate 33.2 g, Cholesterol 62.1 mg, Fat 16.2 g, Fiber 3.2 g, Protein 21.2 g, SaturatedFat 3.6 g, Sodium 222.4 mg

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Top Asked Questions

What do you put in a chicken and potato stew?
This hearty stew, loaded with tender chicken, potatoes, carrots and fresh thyme, is the perfect comfort food for a chilly evening. In a large Dutch oven, melt butter over medium heat. Add carrots, celery, onions and garlic.
How to cook chicken thighs with potatoes and bacon?
Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish. Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.
How to cook potatoes in a crock pot with chicken?
Stir in flour, bay leaf, thyme, poultry seasoning and paprika. Cook over medium heat about 2 minutes. Add 4 cups of broth, potatoes, browned chicken and bacon to the pot. Bring to a boil; cover, reduce heat to low, and simmer (covered) for about 15-20 minutes (or until the potatoes are tender).
How long does it take to cook a chicken stew?
A simple, hearty and nourishing Chicken Stew is ready for the table in about 1 hour! Loaded with bacon, tender meat, vegetables, potatoes and herbs, the creamy chicken stew is a flavorful, easy dinner that the whole family will love.

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