Chicken, bacon & potato stew

Contains pork – recipe is for non-Muslims only
Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to

  • Prep:20 mins
    Cook:6 hrs 30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 284
  • fat 13g
  • saturates 4g
  • carbs 12g
  • sugars 4g
  • fibre 2g
  • protein 2g
  • salt 1.7g


  • 1 tbsp olive oil
  • 6 bone-in chicken thighs, skin removed
  • 12 rashers smoked streaky bacon, chopped
  • 200g shallots
  • 350g baby new potatoes, larger ones halved
  • few thyme sprigs
  • 200ml white wine
  • 500ml hot chicken stock
  • 280ml pot buttermilk (optional)
  • squeeze lemon juice
  • 2 tbsp tarragon, chopped


  1. 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.

  2. 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.

  3. 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.

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