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“Ideal for a cold winters day, this dish can warm up a family at dinnertime or be the main course for a cozy, romantic evening for two. Either way, it's tasty, nutritious and filling. Bon appetit!”
1hr 40mins

Ingredients Nutrition


  1. Melt the butter with the olive oil in a large frying pan over a medium heat and mix in the thyme, herbs and pepper.
  2. Chop the rashers roughly and add to the pan. When the rashers start to exude fat and brown remove them and save.
  3. Add the chicken breasts to the pan ensuring they get well browned and semi-cooked. Remove them and place them in the bottom of a large casserole dish.
  4. Peel and slice 4 of the potatoes roughly into discs about 1cm thick. Brown them on both sides in the pan and remove them. Encircle the chicken breasts with them.
  5. After peeling the onions and washing the mushrooms add them to the pan for a couple of minutes to soak up some of the juice. Add the bacon back in and stir about for a minute or so. Pour the contents of the pan over the chicken and potatoes in the casserole dish, cover and place in a low to medium oven for about 80 minutes.
  6. While cooking, peel, dice, boil and mash the remaining 2 potatoes.
  7. Heat 4 dinner plates. Create a bed of mashed potato in the middle of each and place a chicken breast on it. Encircle the plate with potato discs then spoon the bacon, onion, mushroom & juice mix over the chicken and serve. Voila!

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