A comforting winter family dinner with tender chicken, smoky bacon and golden potatoes in a deliciously creamy sauce. Our Free Range Chicken Stock Pots add rich, slow-cooked savoury flavour to this easy oven-baked favourite.
Preparation time: 20 minutes
Cooking time: 45–50 minutes
Total time: Approximately 65–70 minutes
Serves: 4–6
Difficulty: Easy
Broth: The Little Bone Broth Co Free Range Chicken Stock Pots
Ingredients
• 600g boneless chicken thighs, cut into bite-sized pieces
• 1 Little Bone Broth Co Chicken Stock Pot (50ml)
• 150g streaky bacon, chopped
• 700g potatoes, peeled and thinly sliced (approximately 3mm)
• 1 medium onion, finely diced
• 2 garlic cloves, crushed
• 200ml cooking cream
• 150ml hot water
• 1 tbsp olive oil
• 1 tsp dried thyme
• ½ cup grated tasty cheese
• 1 cup baby spinach (optional)
• Black pepper, to taste
• Fresh parsley, to serve
Method
1. Preheat the oven to 200°C (180°C fan bake). Lightly grease a medium-sized ovenproof baking dish.
2. Place the sliced potatoes in a saucepan of boiling water and simmer for 5–7 minutes until beginning to soften. Drain well.
3. Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Add the chopped bacon and cook until lightly golden.
4. Add the diced chicken and cook, stirring, until golden on the outside. The chicken will finish cooking in the oven.
5. Add the onion and cook for 3–4 minutes until softened, then stir in the garlic and thyme.
6. Dissolve the Chicken Stock Pot in 150ml hot water, then pour into the frying pan along with the cream. Bring to a gentle simmer.
7. Stir through the spinach, if using, until just wilted. Season with black pepper.
8. Arrange half the parboiled potatoes in the baking dish. Spoon over the chicken and bacon mixture, including all the sauce.
9. Layer the remaining potato slices over the top, then sprinkle with grated cheese.
10. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 20–25 minutes, until the potatoes are tender, the top is golden and the chicken reaches at least 75°C internally.
11. Rest for 5 minutes before serving, sprinkled with fresh parsley.
A Little Bone Broth Tip
Our Free Range Chicken Stock Pots are perfect for creamy oven bakes. Just dissolve one in hot water and combine with cream to create a delicious, savoury sauce that brings the chicken, bacon and potatoes together.
Simple ingredients. Delicious meals. Real family cooking.
