Chicken and bacon stew

A hearty recipe from Paul Merrett brimming with chicken, bacon and British root vegetables perfect for a chilly day
By Paul Merrett
Chicken and bacon stew
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 onion
  • 4-6 rashers smoked bacon
  • 1 garlic clove
  • splash olive oil
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 chicken stock cube
  • 1/3 swede
  • 2 chicken breast supremes, skin off, cut into 6 pieces
  • 2 large carrots
  • 2 potatoes
  • 2 parsnips
  • 8 button mushrooms
  • 1 leek
  • knob of butter
  • 1 tsp English mustard
  • 1/4 savoy cabbage, or handful spring greens

Tips and Suggestions

This is a great dish for using up the remnants of the Sunday roast


1. Dice the onion, and chop the bacon and garlic and gently fry in a large pot with a spalsh of olive oil until softened.

2. Add the sprigs of herbs. Pour in some hot water (about 500ml for now, topping up during cooking) add the chicken stock cube and simmer. Add the chicken pieces.

3. Roughly chop the swede, carrot, potato, and parsnip (there is no need to peel the carrot, potato and parsnip if they look clean and shiny) along with the mushrooms and leeks, and add to the pan.

4. Season with lots of pepper and continue to cook, gently simmering for about 20 minutes or until the chicken is cooked through and the vegetables are all soft. Stir in the butter and mustard.

5. Shred savoy cabbage and stir in at the last minute. Bring back to a simmer. Taste and adjust the seasoning as necessary and then serve in the cooking pot for people to help themselves.

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