Pancetta, chicken and potato stew
18 Jan 2019
by Dinna
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Background
This pancetta, chicken and potato stew is a flexible one-pot dish - you can add seasonal veggies and herbs to jazz it up. In the winter kale, cabbage, broccoli and some chilli makes it a lovely, hearty dish; during spring-time green beans, peas or broad beans and some lemon zest & parsley makes it fresh and zesty.
Ingredients
- 4 rashes of smoked pancetta (or 50g diced pancetta)
- 1 onion
- 1 clove of garlic
- 1 tsp dried oregano or fresh thyme leaves
- 4-6 Chicken thigh fillets (or 2 breast fillets)
- 2 carrots
- 200g baby or new potatoes
- 750 ml chicken stock ( approx)
- 100g green beans/green peas/broad beans /curly kale etc
- Fresh parsley
- Dash of lemon juice/ lemon zest (optional)
Instructions
- Dice the pancetta; chop the carrots and garlic; dice the chicken, cut the potatoes in half.
- Heat a spoonful of oil in a casserole dish and fry the pancetta and onion until the bacon is crispy and the onion is soft. Add the garlic, dried herbs of your choice and the chicken. Cook, stirring constantly, until the chicken has changed colour. Add the carrots and potatoes, then pour in the stock - just enough to cover the meat.
- Bring to the boil, put the lid on, then gently simmer for 25-30 minutes. Add your green vegetables and cook for a further 5 minutes or so (this depends on the veggie - spinach &peas should only take 2-3 minutes. Turn off the heat.
- Add the lemon zest and a squeeze of lemon juice, if use, then serve.
- Ladle the soup into bowls and top with chopped parsley.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Stews - Supper
- Cuisines: - Italian
- Ingredients: - Chicken & Turkey - Greens & Salads - Roots & Bulbs
- Health and Diet: - Dairy Free - Diabetic - Egg Free - Gluten Free - High Fibre - Nut Free - Sugar Free
- Skill Levels: - Easy
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