Soups & Stews Chicken & Poultry

Chicken, Pancetta & Potato Stew

A warming one-pot stew featuring tender chicken thighs, crispy pancetta, and baby potatoes, simmered in white wine and chicken stock, finished with double cream for richness.

4.7 (3 reviews)
By Ricky Robinson Updated November 14, 2023

There's something inherently soothing about tender chicken, hearty vegetables, and a rich broth that properly warms you up on a cold evening. The slow simmering process allows the flavours in this chicken, pancetta and potato stew to meld and intensify, creating a dish that's not just about filling your belly but also giving you a warm hug.

Sometimes the most satisfying experiences come from the simplest ingredients.

At the core of this dish are succulent boneless chicken thighs, seared for added colour and texture. These are complimented with pancetta, the hero ingredient of Italian kitchens, delivering a crispy, smoky note that works well with hearty vegetables. Diced carrot, onion, and baby potatoes give this stew a classic and comforting base.

Chicken, Pancetta & Potato Stew recipe image
Chicken, Pancetta & Potato Stew

The aromatics of garlic and thyme infuse the pot with warmth and depth, creating layers of flavour that develop beautifully as the stew simmers. A generous pour of white wine is key to producing a rich and savoury broth, adding complexity and brightness that balances the richness of the other ingredients. The wine reduces down, concentrating its flavour and helping to create that lovely sauce.

The finishing touch of double cream ensures an indulgent dinner, transforming the broth into something silky and luxurious. It mellows the sharper notes and brings everything together into a cohesive, comforting whole. This is just good, honest, home cooking that warms you up from the inside out.

Chicken, Pancetta & Potato Stew

Chicken Pancetta Potato
Total Time 55 min
Servings 4 servings
Calories 620 cal
Protein 42g

Ingredients

Equipment Needed

  • Large Pan

Instructions

  1. 1
    Heat the oil in a large pan, add the chicken thighs and brown skin side down for 6 minutes. Turn them over and and continue to cook for another 5 minutes. Remove and set aside.
  2. 2
    Add the pancetta to the pan and cook until crisp, then add the onion, carrot, garlic and thyme and cook for five minutes stirring frequently.
  3. 3
    Add the wine and let it bubble up for a minute, then add the chicken back to the pan. Add the potatoes and chicken stock and bring to the boil. Lower the heat, pop a lid on and cook for 25 minutes.
  4. 4
    Take the lid off and cook for another 5 minutes to allow the sauce to reduce.
  5. 5
    Pour in the cream and stir until smooth. Season and serve with some crusty bread.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob, adding a splash of stock or water if needed.

Serving Suggestions

Serve hot with crusty bread to mop up the creamy sauce, or alongside steamed green beans or a fresh green salad.

Chicken, Pancetta & Potato Stew

Rate & Review

4.7 • 3 reviews

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