Chicken, pancetta and mushroom stew

From Cookipedia


Chicken, pancetta and mushroom stew
Chicken, pancetta and mushroom stew
Servings:2-3
Calories per serving:1347
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:19th January 2013

This recipe is my husband's idea, and he did most of the work, but I could not resist meddling. Ideal for using up chicken left over from the day before and only uses one pot, so no need for endless washing up. Plain, simple and easy!


Ingredients

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Method

  1. Heat the olive oil in a shallow casserole or sauteuse and gently sauté the shallots and pancetta, stirring from time to time.
  2. When the shallots are beginning to soften, stir in the garlic and cook for about 2 minutes.
  3. Add the carrots and potatoes and sauté for a further 2 minutes until coated with the fat.
  4. Stir in the mushrooms, and add the white wine.
  5. Allow to cook for 3 minutes and add the hot stock.
  6. Reduce the heat a little, cover and allow to stew for about 20-25 minutes.
  7. Add the broad beans, peppers, herbs and the chicken, bring to the boil and simmer for 10 minutes.

Serving suggestions

Serve hot with a hunk of bread.

Variations

Use any left over fowl or game birds and substitute the wine for dry cider. Any combination of vegetables will be fine so long as you take into consideration their various cooking times.

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

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