Chicken with Bacon Saffron Tomato and Potato - One Pot Meal

Readers of this blog would have seen my recent review of the beautiful cook book 'Café Kitchen' by Shelagh Ryan.  As soon as I opened the book I knew I had to make this dish.  This is a lovely recipe full of flavour and easy since it's all cooked in one pot.  Suitable for everyday eating but I say would go down a treat at a dinner party too.

Chicken with Bacon Saffron Tomato and Potato

As I've already said Café Kitchen is a truly lovely cook book.  I did slightly titivated the original recipe as the book doesn't mention whether or not the potatoes should be precooked or not.  I decided they wouldn't be cooked through simply by adding them in the last 20 minutes of cooking as the book suggests and so I par boiled mine first. I also used one tin less of tomatoes and less chicken stock and wine.  I still had plenty of liquid so I've decided that's the way to go but of course it's just down to personal preference.  The recipe says it serves 8-12 people using eight to twelve chicken thighs - we are greedy so I used 9 to serve two people.

Print Recipe

To serve 2-4 you will need:
8-12 chicken thighs - boneless but skin on
a couple of glug of olive oil
300g lean bacon lardons - thick cut
2 medium sized onions - chopped to a fine dice
2 large carrots - chopped to small dice
2 stick celery - chopped to small dice
2 fat clove garlic - finely chopped
1 red chilli - deseeded and finely chopped
2 heaped teaspoons smoked paprika
100ml red wine
1 x 400g good quality chopped tinned tomatoes
300ml chicken stock made with a Knorr stock cube
a good pinch of saffron
600g baby potatoes - I used Charlotte skin on
zest of 1 lemon
a small bunch of flat leaf parsley - leaves only and chopped
sea salt and freshly ground black pepper to taste

How to do it:
Put the potatoes in a pan of slightly salted water and boil for about 10 minutes or until the potatoes are almost cooked through.  Run under cold water, drain well and set aside.
Season the chicken thighs with sea salt.  Heat the olive oil in a large frying/saute pan once it's nice and hot brown the chicken skin side down until golden.  Remove the chicken from the pan and set aside.

You might want to remove a little of the oil but don't wash the pan.  Add the bacon and cook for about 2 minutes over a high heat.  Now throw in the onions, carrots, celery garlic, paprika and chilli and stir well.
Cover with a lid, reduce the heat and cook for about 10 minutes until the vegetables have started to soften.

Remove the lid and stir in the wine. Let it bubble away for a couple of minutes. 
Add the tomatoes, stock and saffron.  Let the sauce simmer and reduce for about 20-30 minutes.

Return the chicken to the pan along with the cooked potatoes and sprinkle in half of the lemon zest. 
Simmer for a further 15 minutes until the sauce has thicken a bit more and the chicken is piping hot and the potatoes are properly cooked.  Check the seasoning using sea salt and black pepper.

Remove from the heat and stir in the remaining lemon zest and chopped parsley.
Serve straight away with nice crusty bread.

Chicken with Bacon Saffron Tomato and Potato


  1. What a gorgeous, rib-sticking autumnal meal!

  2. That looks very tasty and just the job for a miserable autumn day! I need to dust down my slow cooker :-)

  3. Fabulous mouthwatering dish Jan, loving all the flavours in here, perfect for a crisp autumn night:-)

  4. Looks like the perfect warming meal on a cool fall day like today. Perfect for lunch today - I have to get some tomatoes!

  5. Love this kind of one pot, down to earth dish.

  6. Inspiriation to get out the slow cooker. I think we all need that sometimes.

    If only it weren't on such a high shelf. And at the back.

  7. Exactly the kind of dish we need for this sort of weather...and definitely time to get the slow cooker out!

  8. We rarely have a Traditional Sunday lunch, this is much more my kind of dinner, looks delicious.


Thanks for taking the time to comment - much appreciated.

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