Ingredients:
600 g small new potatoes, halved
140 g smoked bacon, chopped
16 chicken pieces on the bone
12 large white mushrooms, quartered
4 medium carrots, thickly sliced
2 onions, roughly chopped
4 tbsp double cream or crème fraîche
3 tbsp olive oil
2 tbsp plain flour
1 tbsp tomato purée
75 ml white wine or cider vinegar
1 lt chicken stock
2 bay leaves
chopped herbs, such as parsley , tarragon or chives
[Source: BBC Good Food]
How To Make:
1. Preheat oven to 200C degrees.
2. Heat the oil in a casserole dish heat resistant. Fry chicken until golden on each side. Later put on a plate. Set aside.
3. Place bacon in casserole dish, cook until crips. Add the carrots and onions, and cook for 5 minutes, until soft.
4. Add the flour and tomato puree, and finally add the vinegar. Stir well.
5. Boil chicken broth, add the bay leaf, cream and seasoning.
6. Combine chicken and potatoes in a heat proof dish, then pour the broth mixture, until submerged.
7. Bake in oven for 40 minutes. After that, remove from oven and add mushrooms. Stir. Cover again and cook for 10 minutes in the vendors.
8. Serve with chopped herbs.
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