Ingredients

• 8 chicken thighs
• 200g cooking bacon (or 4 rashers), chopped
• 1 onion, diced
• 1 carrot, chopped
• 500g baby new potatoes
• 1 pint chicken stock
• Chicken seasoning (homemade or store-bought)
• Mixed herbs
• Cornflour to thicken
• Salt and pepper
  

Method

1. Season & Brown the Chicken

Rub the chicken thighs with chicken seasoning and let them sit for at least 20 minutes. Preferably overnight in the fridge.

Heat a little oil in a pan and brown the chicken thighs (or use the fat from the skin if you skinned the thighs). Remove the chicken to a plate.

2. Crisp the Bacon

In the same pan, fry the chopped bacon until crisp. Remove and set aside with the chicken.

3. Sauté the Vegetables

Add the carrots, onions, and potatoes to the pan, frying until they start to take on some colour. Add a little stock and scrape up any browned bits from the bottom of the pan.

4. Add Stock & Herbs

Pour in the rest of the chicken stock and add mixed herbs. Return the chicken, bacon, and any juices from the plate to the pan. Stir to combine, and season with salt and pepper.

5. Cook

Stovetop: Cover and simmer for 45-60 minutes.

Oven: Transfer to an ovenproof dish, cover, and cook at 160°C for 1.5 hours.

Slow Cooker: Cook on low for 6-8 hours.

Pressure Cooker: Cook for 15 minutes on high pressure.

6. Thicken with Cornflour

In the last 15 minutes, mix a little cornflour with water to make a paste and stir it into the stew to thicken.

If using a pressure cooker, add the cornflour mixture after cooking and sauté for 2-3 minutes. Only use ½ to ¾ pint of stock if using a pressure cooker.

Serve hot with your choice of bread or vegetables!