Cook a batch of this delicious family favourite and you’ll always have a satisfying meal to hand
Prep:20 mins
Serves 8
3 tbsp olive oil16 chicken pieces on the bone (about 3kg/6lb 8oz in total)140g smoked bacon, chopped or lardons or cubetti di pancetta4 medium carrots, thickly sliced2 onions, roughly chopped2 tbsp plain flour1 tbsp tomato purée75ml white wine or cider vinegar1l chicken stock2 bay leaves4 tbsp double cream or crème fraîche600g small new potatoes, halved12 large white mushrooms, quarteredchopped herbs, such as parsley, tarragon or chives
STEP 1Heat 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.STEP 2Pour 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.
