Chicken, Leek, Cabbage and Pancetta Casserole

Name: Chicken, Leek, Cabbage and Pancetta Casserole
Cuisine: European
Ingredients: 77g packet cubed smoked pancetta; 4 boneless and skinless chicken thighs, cut into chunks; 1 leek, white part sliced; 1/2 savoy cabbage, sliced; 1 garlic clove, peeled and minced; 350ml chicken stock; 1/2 cup peas, I used frozen; 2 tbsp cream; 2 tbsp fresh parsley, finely chopped; 1/4 tsp salt; 1 tsp fresh black pepper, use less to your taste; 1 tsp oil for frying; 2 Knobs of butter, separated; Click to print (Opens in new window)

7 steps

Updated at: Wed, 16 Aug 2023 19:30:53 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories1586.7 kcal (79%)

Total Fat103.3 g (148%)

Carbs46.7 g (18%)

Sugars17.1 g (19%)

Protein127.6 g (255%)

Sodium2788.4 mg (139%)

Fiber12.2 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

77gsmoked pancetta

cubed

4boneless and skinless chicken thighs

350mlchicken stock

½ cuppeas

I used frozen

2 Tbspcream

2 Tbspfresh parsley

finely chopped

¼ tspsalt

1 tspfresh black pepper

use less to your taste

1 tspoil

for frying

2 Knobsbutter

separated

Instructions

Step 1

Heat the oil in a frying pan that has a lid. Add the pancetta and cook until lightly browned about 2 minutes. Remove with a slotted spoon, set aside leaving the fat in the pan.

Step 2

Add the chicken chunks and brown all over for about 4 minutes. Set aside with the pancetta.

Step 3

Melt one of the knobs of butter. Add the leeks and cook for 5 minutes. If they start to catch add a splash of water and put the lid on.

Step 4

Add the cabbage and garlic and cook for another 2 minutes.

Step 5

Add the stock and return the chicken and pancetta back to the pan. Bring to the boil, put the lid on and reduce to a simmer. Simmer for 20 minutes.

Step 6

To finish off, remove the lid, add the peas and bring back to the boil. Turn off the heat.

Step 7

To finish off, add the cream, parsley and salt and pepper. Serve and enjoy 😊