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