1 x kg of chicken, either thighs, or whole chicken, jointed.
4 x rashers smoked streaky bacon, chopped into 1cm pieces
1 x large onion, diced
1 x tin of cream of mushroom soup
1 x tin button mushrooms
Teaspoon of garlic powder
1 x chicken stock cube
250 ml of red wine
Water to dilute
Salt and pepper to taste.


Brown chicken and set aside.
Fry bacon pieces until starting to crisp
Add onion and fry until soft.
Add all other ingredients(not water yet) , stir to combine
Add chicken and stir through
Top up with water until contents covered.

Cook in a moderate oven until chicken cooked through, or on slow ring/low gas. Also works in slow cooker, on high, until done.

When ready, season to taste and stir in chopped parsley, if liked.

Serve with potatoes however preferred(I’d say not chips but it’s your shout), or brown rice.


Wine. Can be left out or substituted with white, or even cider. If leaving out, add another stock cube and more garlic.

Oil. The quantity and type is up to you, it doesn’t need much and I’d use vegetable, corn, or rapeseed.

Bacon. Streaky is best as its cheaper than pancetta , but the bacon offcuts sold just for cooking with are also great. Or leave out, obviously, if not eating bacon.