Chicken, pancetta and fennel stew recipe

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 466 calories / serving
  • Freezable
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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.

  1. Heat half the oil in a casserole 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. Add the garlic and pancetta, then cook for a further 2 minutes. Return the chicken to the casserole or pan, 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. Serve with crusty bread to mop up the juices.

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  • Ingredients

  • 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 (1 pint) 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)
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  • Energy 1946kj 466kcal 23%
  • Fat 27g 39%
  • Saturates 7.1g 36%
  • Sugars 6.1g 7%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 17.8g Protein 38.5g Fibre 9g


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