Dinner ideas

Chicken, bacon and mushroom stew

A rich and satisfying casserole.
2H 15M

The classic combination of chicken, bacon and mushroom come together in this rich stew with a flavour boost from wholegrain mustard and white wine.

Looking for more chicken casserole recipes?



1.Heat oil in a 5 litre (20-cup) cast iron or other flameproof casserole dish (see tip) over medium-high heat. Cook bacon, stirring, for 5 minutes or until golden and crisp. Transfer to a large plate.
2.Cook chicken in dish, in batches, turning, for 10 minutes or until browned all over; transfer each batch to plate with bacon.
3.Add leek and mushrooms to dish; cook, stirring, for 5 minutes or until softened. Add garlic and flour; cook, stirring, for 30 seconds or until mixture looks dry. Gradually stir in wine, stock, mustard and thyme. Return chicken and bacon to dish; bring to the boil. Reduce heat to low; cook, covered, for 1½ hours or until chicken is very tender. Season to taste.
4.Serve half the chicken stew topped with extra thyme and sour cream. Transfer remaining chicken stew to an airtight container; cool, then store.

We used a 26cm round cast iron casserole dish.

Serve with one of the mash side dishes or polenta.

Refrigerate chicken stew in an airtight container for up to 2 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.


Related stories