10 mins to prepare and 35 mins to cook
2 tbsp olive oil
600g (1lb 3oz) chicken thigh fillets, halved lengthways
1 onion, sliced
1 fennel bulb, trimmed and sliced
3 garlic cloves, sliced
1/2 x 130g pack smoked pancetta cubes
600ml (1pt) chicken stock
100g (3 1/2oz) frozen peas
1 x 400g tin cannellini beans, drained and rinsed
3 tbsp yogurt
1 lemon, zested and juiced
1/2 x 30g pack fresh mint, chopped
1/2 x 30g pack fresh tarragon, chopped
crusty bread, to serve (optional)
1. Heat half the oil in a casserole dish or large lidded pan over a medium-high heat. Season the chicken and cook for 2-3 minutes on each side, until golden. Remove from the dish and set aside.
2. Heat the remaining oil and cook the onion and fennel with a pinch of salt for 5 minutes. Then add the garlic and pancetta, cook for a further 2 minutes. Return the chicken to pan, and pour over the stock, bring to the boil then simmer for 20 minutes.
3. Add the peas and beans and cook for a further 3 minutes. Stir in the yogurt, lemon zest and juice, and herbs, until heated through.
4. Serve with crusty bread.
466 calories / serving