This dish has comfort food written all over it. Shredded chicken is simmered with vegetables in a creamy stock, then garnished with crumbled bacon before serving. It's the perfect winter warmer.
94 people made this
900g chicken thighs
8 rashers streaky bacon
2 sticks celery, chopped
3 carrots, chopped
1 red onion, finely chopped
3 cloves garlic, finely chopped
400ml vegetable stock
1/2 teaspoon paprika
125ml double cream
2 1/2 (295g) tins cream of chicken condensed soup
3/4 (340g) tin sweetcorn, drained
ground black pepper to taste
2/3 (320g) pack plain scone mix, mixed with 100ml milk to form a scone dough
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Method Prep:25min › Cook:1hr › Extra time:1hr25min › Ready in:2hr50min
In a large frying pan over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the frying pan and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
Meanwhile, in a medium frying pan, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon fat and drain on a kitchen towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon fat.
Scrape the chicken drippings from the large frying pan into a large stock pot. Cook the celery, carrots, red onion and garlic over medium heat until the red onions are soft and transparent. Add the vegetable stock, chicken and 1 tablespoon reserved bacon fat. Simmer over medium heat for 12 minutes, then stir in paprika, double cream, cream of chicken soup and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweetcorn and ground pepper.
Tear small pieces off the scone dough and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.