Best Potato Bacon Stew Recipes

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

Time 6h50m

Number Of Ingredients 11

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

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

Ingredients

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!