Traditional Post-Hike Farmhouse Stew: Mum’s Chicken and Bacon Recipe

There is an incredible sense of comfort that comes when you finish a long, wet walk across the hills, step inside a warm kitchen, and drop your heavy rucksack to the floor.

When the British winter is doing its absolute worst outside, you need a recovery meal with real soul.

This recipe belongs entirely to Mum. It is a traditional, slow-cooked chicken and bacon farmhouse stew that has been the crowning glory of our family walking weekends for decades.

It is, quite literally, a massive hug in a bowl.

Freezing, Rain-Soaked Trail ───► Total Depletion & Shivering ❌
Mum’s Chicken & Bacon Stew ───► Deep Internal Warmth & Nostalgic Comfort ✓

Leaving this stew ticking away gently on the stove fills the entire house with an incredible, rich aroma throughout the afternoon, waiting to welcome you back.

It is a masterclass in honest, rustic comfort, combining tender chicken falling off the bone with smoky lardons, chunky root vegetables, a subtle hint of warming curry powder, and a deeply savoury gravy that demands to be mopped up with a thick slice of homemade olive and tomato bread.

🍲 The Farmhouse Stew Snapshot

🥕 The Secret to Mum’s Layered Flavours

The true magic of Mum’s stew comes down to patience and letting the ingredients build their own rich base.

Instead of throwing everything into a pot with cold water, the foundation is built by gently frying the onions in a combination of vegetable oil (like bran oil) and a rich knob of butter, before letting the chicken portions and smoky bacon lardons sizzle away to release their natural fats.

Keeping the vegetables cut into big, rustic chunks ensures they don’t turn to mush during the long, slow simmer.

Letting the pot tick over for a couple of hours allows the collagen from the chicken bones to seep directly into the broth, creating a natural, velvety richness that is beautifully rounded off right at the end with a simple cornflour slurry.

🧭 Mum’s Original Kitchen Sequence

This meal is beautifully forgiving. You can let it simmer away gently on the hob all afternoon, making your kitchen smell magnificent while you unwind after a heavy day on the fells.

Step 1: Sizzle the Base:

Time: 10 mins.

Grab a large, deep stew pan with a tight-fitting lid. Heat your tablespoon of cooking oil (bran oil works brilliantly) and a good knob of butter over a medium heat.

Roughly chop your two cooking onions and fry gently until they just start to soften.

Step 2: Brown the Meat:

Time: 10 mins.

Add your chicken portions and the handful of chopped bacon lardons directly to the pan.

Toss them thoroughly in the buttery, onion-infused mix until everything is sizzling beautifully. Season generously with a good pinch of salt and white pepper.

Step 3: Add the Stock & Chunky Veg:

Time: 10 mins.

Pour in the pint of chicken stock. While the pan comes back up to temperature, chop your potato, carrots, red pepper, tomatoes, and courgettes.

Keep the cuts big and chunky—don’t chop them too fine! Drop them into the pan along with the half-tin of chopped tomatoes, the dried mixed herbs, and the curry powder.

Step 4: The Long, Gentle Simmer:

Time: 2 Hours.

Top up the pan with enough hot water to completely cover all of the ingredients.

Bring the stew up to a rolling boil, then immediately reduce the temperature to a very gentle crawl. Pop the lid on tightly to keep all the goodness inside and let it simmer for at least two hours, stirring occasionally.

Step 5: De-bone and Thicken:

Time: 10 mins.

Once the chicken meat is tender enough to fall off the bone, carefully lift the portions out to de-bone the meat, and fish out the dried bay leaves.

Return the succulent chicken meat to the pan (along with the tinned spaghetti loops if you are using them).

Mix your cornflour with a splash of cold water to form a smooth paste, then pour it into the bubbling stew, stirring constantly with a wooden spoon until thick and glossy.