• Chop the potatoes into 2cm chunks.
• Trim the carrot and cut diagonally into ½ cm thick slices (no need to peel).
• Trim the parsnip and cut into 1cm rounds.
• Halve, peel and thinly slice the onion.
• Roughly chop the parsley.

• Place a large pot over medium-high heat with a drizzle of oil.
• Add the bacon and chicken and fry until lightly browned, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Cook bacon thoroughly.
• Season with oregano, paprika, salt and pepper.
• Cook for 1 min more.

• Add the carrot, parsnip and onion to the pot.
• Season with salt and pepper.
• Cook, stirring, until slightly softened, 2-3 mins.

• Pour 450ml water (per 2P) into the pot along with the stock. 
• Bring to the boil, add the potatoes and cover with the lid.
• Cook until the potatoes are just fork tender and the chicken is cooked through, 15-18 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Remove the lid and simmer uncovered for the final 3-5 mins to thicken the stew if required.

TIP: Loosen with a splash of water if it becomes too thick.

• Lower the heat and add the pesto and creme fraiche to the stew.
• Cook, stirring, until warmed through, 1-2 mins.
• Season to taste with salt and pepper.

• Divide hearty helpings of chicken stew between deep plates or bowls. 
• Sprinkle the parsley over the top.