We've recreated this French classic, all made in one-pot. A chicken thigh stew, made with a tomatoey sauce, bacon lardons, button mushrooms and plenty of herbs.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 20 mins
Cal/Serv:
479
Ingredients
1 tsp. vegetable oil
40 g plain flour
6 bone-in skin-on chicken thighs
1 large onion, finely chopped
200 g bacon lardons
100 g button mushrooms
1 garlic clove, crushed
2 Tbsp. tomato puree
175 ml dry white wine
400 ml chicken stock
450 g vine tomatoes, roughly chopped
2 Tbsp. fresh tarragon, finely chopped
2 Tbsp. fresh parsley, finely chopped
Directions
Step 1Heat oil in a large casserole dish over medium heat. Put flour in a large bowl and season. Add chicken and toss to coat. Shake excess flour from chicken, add to dish and brown all over, in batches if necessary. Remove to a plate and set aside.
Step 2Add onion and bacon to the dish and cook, stirring, until onion has softened, around 10min. Add mushrooms, garlic and tomato purée and cook 2min. Increase heat to medium-high and add the wine, stirring. Bubble until reduced by half.
Step 3Add stock, tomatoes and tarragon and bring to the boil. Return chicken to the pan, reduce to a simmer and cook for 30-35min until the chicken is cooked through. Season, stir in parsley and serve with mashed potato and steamed green vegetables, if you like.
GH TIP:
If you aren’t a fan of mushrooms, swap them out for your favourite vegetable.
Per serving:
Calories: 479
Protein: 31g
Total fat: 32g
Saturates: 9g
Carbs: 10g
Total sugars: 5g
Fibre: 2g
The best stew recipes that will warm you through during the cosy months
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
