ONE POT CHICKEN, BACON & POTATO STEW...

Another easy recipe for the day you cant be bothered with cooking. You'll have to stand in front of the cooker for only 15 minutes, then allow your oven do the rest!

500grm Baby Potatoes (Precooked in its skin for about 15 minutes and cut in halves or quarters)

1Kg Chicken Thighs (on the bone)

200Grms Bacon

4 Large Carrots (Chopped)

1 Onion (Chopped Roughly)

2 Tablespoons Flour

1 Tablespoon Tomato Puree

2 Seasoning Cubes

2 Bay Leaves

1 Cup Chopped Mushrooms

1 Cup White Wine

1/4 Cup Double Cream

2 Tablespoons Vegetable Oil

Chopped Parsley

Pre-heat oven. 

Add bacon to dry pot or flameproof casserole dish and fry for about 2 minutes until it renders its fat the transfer to a plate.

Add oil and chicken and allow chicken to brown on all sides. 5 minutes.

Stir in carrots and onions and when it begins to simmer, turn down the heat and add flour and tomato puree and mix gently till you have a paste of even consistency.

Add white wine, seasoning cubes, i cup of water and while still stirring, pour in the cream.

Taste for seasoning, re-introduce the bacon to the party and add potatoes. Allow to cook for 1 minute.

If you're not using a flameproof casserole dish, transfer to a regular casserole dish , cover with foil and pop into the oven for 30 minutes.

Open your casserole dish, add your mushrooms and stir the return it to the oven for another 15 minutes.

Serve with a scattering of chopped parsley.

mmmm...