Goodness, it’s Wednesday already! Perhaps you may like this simple chicken, pancetta and fennel stew dish for a tasty mid-week meal. 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.Â
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 servingÂ
Carbohydrate 17.8g Protein 38.5g Fibre 9g Fat 27g
Recipe idea from here
If you prefer a vegetarian stew, you might like this recipe here
All the best Jan
