Sping Vegatable & Chicken Stew
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Sping Vegatable & Chicken Stew

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Serves 6

Chicken Stew

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  • 2 tbsp olive oil
  • 6 slices flat pancetta, chopped
  • 1 fennel bulb, finely chopped
  • 12 eschalots, peeled
  • 2 garlic cloves, crushed
  • 25g unsalted butter
  • 2 tbsp plain flour
  • 1 cup dry white wine
  • 600ml hot chicken stock
  • 4 skinless chicken breast fillets, each sliced into 6 pieces
  • 250g baby new potatoes
  • 125g green beans
  • 460g fresh broad beans
  • 250g fresh peas
  • 3 tbsp sun-dried tomato pesto
  • 1 tbsp finely chopped flat-leaf parsley


    1. Heat the oil in a shallow flameproof casserole over medium heat and gently cook pancetta for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towel.
    2. Add fennel, eschalot, garlic and butter to the pan and cook for 5 minutes or until starting to soften. Stir in flour and cook for a further 1 minute, then slowly stir in wine and stock. Bring to a simmer then add chicken, pancetta and potatoes and cook for 10 minutes or until the chicken is just cooked through.
    3. Add green beans, broad beans and peas and simmer for 6 minutes or until vegetables are tender. Stir in pesto, season and garnish with parsley, to serve.

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