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 mins 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 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.
  3. 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.

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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.

  • 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)
  • 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


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