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Pancetta, chicken and potato stew

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 and parsley makes it fresh and zesty.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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
  • 200 g baby or new potatoes
  • 750 ml chicken stock approx
  • 100 g green beans/green peas/broad beans /curly kale etc
  • Fresh parsley
  • Dash of lemon juice/ lemon zest optional

Method
 

  1. Dice the pancetta; chop the carrots and garlic; dice the chicken, cut the potatoes in half.
  2. 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.
  3. 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.
  4. Add the lemon zest and a squeeze of lemon juice, if use, then serve.
  5. Ladle the soup into bowls and top with chopped parsley.