Campbells Real Stock One Pot Chicken

A traditional dinner everyone will love!

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20 mins
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75 mins


  1. Preheat oven to 200°C (180°C fan-forced). Heat oil in a large flameproof casserole dish (16-cup capacity) over a medium heat. Add onion, carrot, celery and bacon. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Stir in paste and Campbell’s Real Stock - Chicken. Add chicken. Bring to boil. Cover with lid. Cook in oven for 30 minutes. 
  2. Remove. Add Superblend, rind and thyme. Cover. Return to oven. Cook for a further 20 minutes. Increase oven temperature to 220°C (200°C fan forced). Remove lid. Cook about 20 to 25 minutes, or until chicken is golden brown and cooked through. 
  3. Remove chicken from the dish. Stand for 5 minutes. Cut into serving pieces. Serve chicken over Superblend mixture from pot.


  • 1 Tbsp olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 stalks celery, finely chopped
  • 2 rashers bacon, rind removed, finely chopped
  • 1.8kg whole chicken
  • 2 Tbsps tomato paste
  • 1L Campbell’s Real Stock – Chicken
  • 350g packet McKenzie’s Lentils, Freekeh and Beans Superblend, rinsed
  • 2 Tsp finely grated lemon rind
  • 6 sprigs fresh thyme

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