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Creamy chicken & pancetta stew
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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.
To freeze ahead, allow the casserole to cool completely. Transfer to a freezerproof container and freeze. To reheat, thoroughly defrost and transfer to a casserole dish, cover and cook in a preheated oven at 200°C, gas mark 6 for 35 minutes, giving it a good stir halfway through.
Typical values per serving:
|Saturated Fat||12.9g saturated fat|
This recipe was first published in November 2014.
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