Chicken Fillet, Bacon and Rosemary Stew

Chicken Fillet, Bacon and Rosemary Stew

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This delicious combination of chicken and rosemary, with a hint of smoky bacon, is both tasty and filling.

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time40 minutes


  • 15 ml oil
  • 1 onion, finely diced
  • 1 Clove crushed garlic
  • 125 g Streaky bacon, chopped
  • 400 g Chicken fillet, sliced into strips
  • 3 Carrots, peeled and sliced
  • 350 ml water
  • 30 ml KNORR Brown Onion Soup
  • 60 ml water 5 ml Robertsons Rosemary


  • Heat oil in a pot and gently sauté the onion and garlic until soft.
  • Add the chopped bacon and fry until the bacon is starting to become crispy.
  • Add the chicken fillet and brown well on all sides.
  • Add the carrots and water, stir well and bring to the boil then reduce heat and allow to simmer for 20 minutes with the lid on, stirring occasionally.
  • Mix the KNORR Brown Onion Soup with the water to form a smooth paste and stir into the stew together with the rosemary and allow to simmer for a further 5 minutes.
  • Serve with rice or creamy mashed potato.