I should really label this as bacon rather than pancetta. But only because I couldn’t find any pancetta. The product shortages are now starting to hit Central Louisiana. Even the basics are starting to come up short. Fortunately, I had all the other ingredients to make Donna Hay’s chicken stew.

The recipe is in several places on the internet so I don’t feel bad sharing it here.

8 bone-in chicken thighs

all-purpose flour for coating ( I did not use the flour as I was trying to make this more KETO friendly)

1 tablespoon olive oil

5 oz pancetta, diced (I had to use bacon, but…)

2 leeks, sliced (make sure you clean them really REALLY well)

2 cloves garlic, thinly sliced

7 oz button mushrooms, halved

2 1/2 cups chicken stock

1 cup white wine (I only used 1/2 cup)

1/2 cup cream

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped tarragon (sorry, not a fan)

sea salt and cracked black pepper
Flour the chicken, shaking off any excess. Place half of the oil in a large, deep frying pan over medium heat. Brown the chicken; remove and set it aside.

Add the remaining oil and cook the pancetta, leeks, garlic and mushrooms until golden; remove and set aside.

Bring the chicken stock and wine to a simmer in the pan, scraping up anything from the base of the pan. Return the chicken to the pan and cook, covered, for 25 minutes.

Add the pancetta, leek, garlic and mushroom mixture, the cream, parsley, tarragon, salt and pepper. Simmer, uncovered, for 5 minutes or until reduced and thickened.

Donna always takes me out of the box with her recipes. I would have loved the pancetta in this because of the flavor it would have added. Next time…

The recipe originally comes from modern classics Book 1. I’ve been cooking from this book since 2013 and there are still plenty of recipes in it I want to try.

Want more Donna Hay?

Kayte

Peggy

Gaye

And if you want to join us just make one of Donna Hay’s dishes, post it and let us know. We’ll add it to the list.

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