* 2 tablespoons Olive oil
* 110g Shallots, sliced - this is the net weight after peeling, topping and tailing
* 200g Pancetta, cut into Lardons
* Garlic, as much as you like, roughly chopped
* 250g Carrots, peeled and coarsely chopped
* 300g small Boiling/Salad Potatoes, washed and left whole
* 125g Button mushrooms, wiped and left whole
* 75ml Dry white wine
* 900ml hot Chicken stock
* 170g Frozen Broad beans
* 150g Peppers, sliced
* 1 tablespoon Dried Herbs of your choice
* 325g cooked Chicken, coarsely Shredded

===Method===
* Heat the Olive oil in a shallow Casserole or sauteuse and gently sauté the Shallots and Pancetta, stirring from time to time.
* When the Shallots are beginning to soften, stir in the Garlic and cook for about 2 minutes.
* Add the Carrots and Potatoes and sauté for a further 2 minutes until coated with the Fat.
* Stir in the Mushrooms, and add the White wine.
* Allow to cook for 3 minutes and add the hot Stock.
* Reduce the heat a little, cover and allow to Stew for about 20-25 minutes.
* Add the Broad beans, Peppers, Herbs and the Chicken, bring to the Boil and Simmer for 10 minutes.

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