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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.

Preparation time


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

Preparation method

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.


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