Chicken, pancetta, mushroom stew

Person Author: Maaike Calender April 25, 2015 Posted No Tags Comment No Comments



serves 6-8 (you can freeze it):

2 tbsp olive oil or butter

1000g chicken filets or boneless Brown meat (thighs)

flour, for dusting

100g cubetti di pancetta

400g  button mushrooms, sliced and chopped

1 large onion, chopped

500ml chicken stock

1 tbsp white wine vinegar

200g frozen peas

small handful parsley, finely chopped

2 cloves of garlic

Salt and pepper, sweet paprika powder

1 chilli pepper (optional)





Heat 1 tbsp oil or butter in a frying pan.


Fry the pancetta with the garlic, until browned and golden, remove from the pan.

Season and dust the chicken with flour, add to the same pan and brown on all sides,do this in batches if neccessary. Then remove from the pan.


Add the onions to the same pan and some oil or butter is needed and soften.

In a seperate pan fry mushrooms until golden brown on a high heat in some butter or oil.

Add stock to the pan with the onions, the vinegar, bubble for 1-2 mins.


Return the chicken, pancetta and mushrooms and cook for 15 mins.  Add the chilli pepper is using.

Add the peas and parsley and cook for 2 mins more, then serve with potato mash.



If needed you can thicken the sauce with some corn flour. For extra taste fry the mushrooms with some garlic and pancetta cubes.


Recipe adapted from Good Food magazine, photos Gardeninglady.


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