ONE-POT CHICKEN & BACON STEW RECIPE | BBC GOOD FOOD
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
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 8
Number Of Ingredients 14
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, FatContent 46 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 4 grams fiber, ProteinContent 60 grams protein, SodiumContent 1.74 milligram of sodium
CHEESY BACON BRUSSELS SPROUTS RECIPE - BETTYCROCKER.COM
Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour’s time.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
- Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
- Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
- Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.
Nutrition Facts : Calories 130 , CarbohydrateContent 8 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 3 g, TransFatContent 0 g
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ONE-POT CHICKEN & BACON STEW RECIPE | BBC GOOD FOOD
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