Chicken, Pancetta & Mushroom Stew

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Chicken, Pancetta & Mushroom Stew
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Makes: 4 servings adjust
This speedy, after-work casserole is ready in only 30 mins and makes for a super-warming supper

Directions

Ingredients

  • 15 grams Dried Porcini Mushrooms

Step 1

Pour 200ml boiling water over the porcini. Leave for 10 minutes and then strain and reserve 125ml of the liquid. Rinse the mushrooms to remove any grit then chop.

Ingredients

  • 100 grams Sliced Pancetta
  • 500 grams Chicken Thigh Fillet, quartered
  • 1 Chopped Onion
  • 2 Garlic Cloves, chopped
  • 5 tablespoons Balsamic Vinegar
  • 150 milliliters Red Wine
  • 1 tablespoon Cornflour, dissolved in 1tbs of cold water
  • Pappardelle Pasta, to serve
  • handful Flat Leaf Parsley, chopped

Step 2

Heat a pan and fry the pancetta until crisp. Scoop out with a slotted spoon. Season and fry the chicken on both sides then remove. Add the onion, chopped porcini and garlic to the pan with some salt and cook for 4 minutes until softened. Add the vinegar and turn up the heat. Let it sizzle for a minute and then add the porcini liquid, red wine, chicken and dissolved cornflour. Cook uncovered for 20 minutes. Serve with mash or pappardelle noodles and flat-leaf parsley sprinkled over.
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