Chicken Stew of Champions

When I say champions, I do so with a northern accent. So it sounds more like champ-yuns. It is of vital importance that you also pronounce champions in this way when you make this stew. Simply because this stew is the heartiest, friendliest most welcoming meal I ever have eaten. If it were a person, this stew would give big, bear hugs and offer you seconds insisting you're too thin. It's a lover not a fighter. If a stew can even be described in such a way...
Another reason why I love this stew is because it utilises a very VERY small amount of leftover chicken and goes on to serve another four people. Four people! This makes me very happy. It's a cost effective marvel that is bulked up with vegetables and flavoured with a small amount of smoked bacon and fresh herbs. This recipe only uses good quality, well flavoured ingredients and they work hard in this stew to make a party in the mouth. It's also super easy. Know how to chop veg and shred chicken? You're ready to roll!

Adapted from Jamie's Humble Chicken Stew in Save with Jamie.

For Chicken Stew of Champions you will need (serves 4):

250g leftover roast chicken
1 litre chicken stock
4 rashers smoked bacon
2 onions
3 carrots
2 potatoes
200g mushrooms
1 tbsp flour
2 bay leaves
2 tsp chopped fresh thyme
salt and pepper
olive oil

Begin by heating a large pan with your olive oil. Then add in your bacon, chopped.

Chop your potatoes, carrots and onions and once the bacon has been cooking for 10 minutes, add it in.

Continue to cook for another ten minutes, stirring regularly. Add in the bay leaves and thyme.

Then go in with the left over roast chicken, shredded and the mushrooms, quartered. Add in the flour and stir it all up.

Pour over the stock and leave to simmer for 40 minutes until the sauce is thick and delicious.

Season to taste and serve up with mash, dumpling, greens or any side of your choice.

Tuck in, champ-yun!