Creamy chicken & pancetta stew

  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes

Serves: 4


1 tbsp oil
800g pack essential Waitrose British Chicken Thighs
154g pack Cooks’ Ingredients Diced Pancetta
1 leek, thickly sliced
200g pack button mushrooms
1 carrot, thickly sliced
2 sprigs thyme
2 tbsp flour
300ml chicken stock
2 tbsp double cream


1. Preheat the oven to 200°C, gas mark 6, then heat the oil in a large frying pan and fry the chicken for 5-6 minutes until browned. Transfer to a casserole dish. Add the pancetta, vegetables and thyme to the frying pan and fry for 3-4 minutes until the pancetta is golden.

2. Stir in the flour and cook for 1 minute, then gradually blend in the stock and bring to the boil. Season and pour over the chicken in the casserole dish. Cover with a lid and bake for 45 minutes or until the chicken is thoroughly cooked and no pink meat remains. Stir in the cream and serve with green beans.