Chicken, pancetta and fennel stew


Serves 4 

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.

Nutritional Info:

466 calories / serving

Special Diets:

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