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Ingredients

  • 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

Method

  • STEP 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.
  • STEP 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.
  • STEP 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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