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Chicken, pancetta and fennel stew recipe

31 ratings

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. See method

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

Ingredients

2 tbsp olive oil
600g chicken thigh fillets, halved lengthways
1 onion, sliced
1 fennel bulb, trimmed and sliced
3 garlic cloves, sliced
65g smoked pancetta cubes
600ml chicken stock
100g frozen peas
400g tin cannellini beans, drained and rinsed
3 tbsp yogurt
1 lemon, zested and juiced
15g fresh mint, chopped
15g fresh tarragon, chopped
crusty bread, to serve (optional)

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
1945kj
466kcal 23%
Fat
27g 39%
Saturates
7g 36%
Sugars
6g 7%
Salt
2.1g 35%

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

Method

Heat half the oil in a casserole or large lidded pan over a medium-high heat. Season the chicken and cook for 2-3 mins on each side, until golden. Remove from the dish and set aside.
Heat the remaining oil and cook the onion and fennel with a pinch of salt for 5 mins. Add the garlic and pancetta, then cook for a further 2 mins. Return the chicken to the casserole or pan, pour over the stock, bring to the boil then simmer for 20 mins.
Add the peas and beans and cook for a further 3 mins. Stir in the yogurt, lemon zest and juice, and herbs, until heated through. Serve with crusty bread to mop up the juices.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Family favourites

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.