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    Creamy chicken & pancetta stew

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    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.

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    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.


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