Chicken, pancetta and fennel stew recipe
This simple chicken, pancetta and fennel stew is a fuss-free, flavour-packed family dish – just what you need at the end of a busy day.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 466 calories / serving
- Freezable
Ingredients
- 2 tbsp olive oil
- 600g chicken thigh fillets, halved lengthways
- 1 onion, sliced
- 1 fennel bulb, trimmed and sliced
- 3 garlic cloves, sliced
- 65g smoked pancetta cubes
- 600ml chicken stock
- 100g frozen peas
- 400g tin cannellini beans, drained and rinsed
- 3 tbsp yogurt
- 1 lemon, zested and juiced
- 15g fresh mint, chopped
- 15g fresh tarragon, chopped
- crusty bread, to serve (optional)
Each serving contains
- Energy
- 1945kJ 466.0kcal
- Fat
- 27g
- Saturates
- 7g
- Salt
- 2.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 17.8gProtein 38.5gFibre 9.0g
Method
- Heat half the oil in a casserole or large lidded pan over a medium-high heat. Season the chicken and cook for 2-3 mins on each side, until golden. Remove from the dish and set aside.
- Heat the remaining oil and cook the onion and fennel with a pinch of salt for 5 mins. Add the garlic and pancetta, then cook for a further 2 mins. Return the chicken to the casserole or pan, pour over the stock, bring to the boil then simmer for 20 mins.
- Add the peas and beans and cook for a further 3 mins. Stir in the yogurt, lemon zest and juice, and herbs, until heated through. Serve with crusty bread to mop up the juices.
- See more Family favourites
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
