Chicken, bacon and potato stew
This delicious stew is the kind of comfort food you need on a cold day so be sure to give this recipe a try.
1 tbsp olive oil
6 chicken thighs, skin removed
12 rashers streaky bacon, chopped
1 large onion
350g baby potatoes
500ml hot chicken stock
2 tbsp tarragon
Squeeze of lemon juice
1. Heat the oil in a large saucepan and brown the chicken thighs for about 10 minutes, until they have a nice golden colour, then remove and set aside. Then brown the bacon and onion.
2. Put everything apart from the buttermilk, lemon juice and one tablespoon of tarragon into your slow cooker. Simmer on high for four to six hours, until the chicken is really tender and falling off the bone.
3. Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the buttermilk and whisk until smooth. Add the lemon juice and remaining tarragon, season and then return the chicken, bacon and vegetables if you need to.