Comfort food at it’s best. Takes a bit of prepping but well worth it. You can halve the ingredients if you need but I’ve made a big pan full as this recipe is freezable once cold. I served with garlic bread but any crusty bread would be good, you’ll need it to mop up all that creamy sauce.
3 Tbsp olive oil
6 Chicken breasts, cut into bite sized pieces
140g Smokey Bacon, chopped
4 Carrots, sliced
2 Onions, diced
2 Tbsp Plain flour
1 Tbsp Tomato Puree
75ml white wine
1 1/2 pints Chicken stock
3 Bay leaves
4 Tbsp Crème fraîche
600g small New potatoes, washed & halved
200g Button mushrooms
Dried herbs, such as Parsley, tarragon
Heat the oil in a large frying pan. Fry the chicken pieces in batches for 5 mins on each side until lightly browned, then transfer to a plate. Sizzle the bacon in the same pan for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 10 mins until starting to soften. Stir in the flour and tomato purée and cook for 2 min more. Pour in the wine and stir well.
Put the chicken & other ingredients from the frying pan into a large saucepan. Pour in the stock, add the bay leaves, crème fraîche and seasoning. Add the potatoes & stir everything over a few times so that the potatoes are immersed in the sauce. Cover with a lid bring to the boil then simmer. After 30 minutes, add the mushrooms & herbs & stir in. Cover again and simmer for another 15 minutes until the chicken is cooked through and tender. You can now turn off the heat, and chill and freeze some or all of it.
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/gas 4 for 30-40 mins until piping hot.