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 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.

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