Jane Devonshire Recipes

Main Course
One Pot Chicken with Tomato, Bacon and Mushrooms

Jane says... This is one of my midweek staples. It’s so easy and comforting in summer or winter. Feel free to add chilli, extra herbs or olives. It’s one of those dishes in its basic form that you can jazz up according to your taste. My family like this plain version.

This is a real midweek favourite in my house. It’s very easy, very tasty, great for freezing and economical too. Hope you enjoy


Serves 4 adults


You will need a lidded casserole dish which can go on the hob and in the oven


Approx 1kg medium sized chicken thighs de-skinned. The bone in this allows for about x 2 chicken thighs per portion

(If you prefer to use the skinned and boned ones you can buy them in a supermarket. When I can, I prefer to cook chicken on the bone. I buy x 2 standard packs so quantity of chicken thighs can differ)


2 medium sized onions chopped


250gms mushrooms (I like to use the big flat field mushrooms but chestnut or button mushrooms work really well too)


200gms smoked bacon chopped or Pancetta (You can use ready packaged lardons)


1 pack flat leaf parsley chopped


3 cloves of garlic finely chopped or grated


3 x tins chopped tomatoes


Salt and pepper


1tbspn olive oil





  1. Put the onions, mushrooms, chopped bacon, garlic in the casserole dish on the hob with the olive oil, simmer with the lid on until the onions are translucent and juices running out of the ingredients 5 -10 minutes                                                                             

  2. De skin the chicken thighs and trim off any fatty bits                                                   

  3. Add the chopped tomatoes to the onion and bacon mixture with 2/3 of the chopped parsley                                                      

  4. Put the chicken thighs into the mixture flattened out and using a   wooden spoon push them so they are completely covered by the sauce                                                                         

  5. Add salt and pepper to taste. I like to be generous with the pepper but careful with the salt as the bacon is salty                                                    

  6. Put the lid on the casserole dish and place in the oven gas mark 4 between 2 and 2.5 hours depending on the size of the chicken thighs until the meat is tender and falling off the bone, this does depend on the size of the chicken thighs                                                                   

  7. Cook the rice and serve the chicken on the rice with plenty of sauce over the top. Sprinkle over the remaining parsley

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