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Monday, 6 February 2017

Chicken, pancetta and fennel stew


Yes, Monday comes around again! Why not start the week by serving this simple chicken, pancetta and fennel stew dish. It is a fuss-free, flavour-packed family dish – and you can easily amend the ingredients to suit the number of people sitting down to eat this dish. It is 'freezable' as well, an added bonus perhaps!

Ingredients:
Serves Four
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
65g 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
15g fresh mint, chopped
15g fresh tarragon, chopped 

Optional - crusty bread to serve

Method:

Heat half the oil in a casserole or large lidded pan over a medium-high heat. Season the chicken a
nd 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.

Optional - Some may like to serve it alongside some crusty bread. If you prefer a low carb bread how about this one here or perhaps this one here

Each serving:
Carbohydrate 17.8g Protein 38.5g Fibre 9g Fat 27g

Recipe idea here

We bring a variety of recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

16 comments:

Jo said...

That looks fabulous, and I like the idea of serving it with crusty bread, just the sort of food I like on cold days like today.

eileeninmd said...

Hello, this stew looks delicious. I like a one pot meal. Happy Monday, enjoy your new week!

Sara - My Woodland Garden said...

Mmm, looks delicious!
Probably I would leave out the fennel, because it's one of the very few things I don't like. :) All the other ingredients are lovely.
Wishing you all a happy new week!

Mildred said...

Happy Monday. What a colorful and delicious looking meal!

Phil Slade said...

Sorry Jan. if there's one flavour I can't abide, it's aniseed. It's quite embarrasing when we are in Greece and they give you a free shot of Ouzo before or after a meal and we have to "lose" it. Not too bad if we're already oiled by a carafe of wine though!

Hope you are getting though the veg shortage? But who's eating iceberg lettuce in February?

Christine said...

I should try fennel, thanks. The recipe looks delicious.

Lorrie said...

This looks wonderful. And easy for a weeknight.

Tom said...

...pancetta is new to me!

PerthDailyPhoto said...

You are fast becoming my recipe resource Jan ☺

Debbie said...

crusty bread is never optional - this sounds very yummy!!!!

Ela said...

I really like colorful food because it looks like a feast for the eyes!
I will try your recipe!
Greetings

Cheryl mylittlepieceofengland said...

Sounds delicious and comforting, I've never tried fennel before xx

Nina said...

Yes, please - looks really delicious!

Plowing Through Life (Martha) said...

This is another wonderful meal!

Magic Love Crow said...

Thank you so much Jan! I am going to have my own recipe book, because of you! LOL!

Lisa said...

What a hearty bowl of goodness and flavour.
Lisa x