2 tbsp olive oil
6 thin slices pancetta, chopped
1 fennel bulb, finely chopped
12 shallots, peeled
2 garlic cloves, crushed
2 tbsp plain flour
250ml dry white wine
600ml chicken stock, hot
4 skinless chicken breast fillets, each chopped into 6 pieces
250g baby new potatoes
125g green beans
100g baby broad beans
3 tbsp Red pesto
1 tbsp finely chopped fresh parsley
1. Heat the oil in a shallow casserole and gently cook the pancetta until golden and crisp. Remove with a slotted spoon and set aside.
2. Add the fennel, shallots and garlic to the pan with the butter and cook for 5 minutes until starting to soften. Stir in the flour and cook for just a minute, then slowly stir in the wine and stock. Bring to a simmer then add the chicken, pancetta and potatoes and cook for 10 minutes, until the chicken is just cooked.
3. Add the green beans, broad beans and peas and simmer for 6 minutes, then stir in 2 tbsp Red pesto and season. Serve in bowls, topped with ½ tsp additional pesto and a good sprinkling of fresh flatleaf parsley.
- To freeze: leave out the pesto and parsley and cool. Freeze for up to 3 months. Defrost completely, then reheat, adding the pesto and parsley.