Italian Chicken Stew

Italian Chicken Stew


  • 4 boneless chicken breasts, trimmed and cut into chunks

  • All purpose flour for dredging

  • 4 Tbls of extra virgin olive oil

  • 1 Tbls of butter

  • 4 pieces of pancetta, chopped

  • 1 yellow onion, sliced

  • 3 stalks of celery, cut into pieces

  • 3 carrots, cut into circles

  • 1green bell pepper, cut into chunks

  • 1 red bell pepper, cut into chunks

  • 2 small zucchini, diced

  • 3 white potatoes, cubed

  • 3 cloves of garlic, chopped

  • 1 tsp of dried basil

  • 1 tsp of dried oregano

  • 1 tsp of dried thyme

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper

  • 1/4 cup of Italian flat leaf parsley. Chopped

  • 1/2 cup of white wine

  • 2 Tbls of tomato paste

  • 1 28oz can of diced tomatoes

  • 2 cups of chicken broth

  • 1 15 oz can of peas

  • 2 bay leaves


  • Dredge the chicken pieces in the flour.

  • Shake off excess flour and set aside.

  • In a large pot, heat 2 Tbls of oil and 1 Tbls of butter.

  • Add the chicken and brown.

  • Remove the chicken from the pot with a slotted spoon and set aside.

  • Add the remaining oil and sauté the pancetta until crisp.

  • Add the onions, celery, carrots, bell peppers, potatoes and garlic and cook stirring for 2 to 3 minutes.

  • Add the chicken back into the pot and season everything with the basil, oregano, thyme, salt, pepper and parsley.

  • Stir in the tomato paste and cook for 2 minutes.

  • Add the diced tomatoes, chicken broth, peas, zucchini and bay leaves.

  • Bring everything to a boil.

  • Reduce the heat to a simmer then cover and cook for 45 minutes to 1 hour, until the potatoes are soft and the chicken is cooked through.

  • Remove the bay leaves before serving.

    Serves 4 to 6 people

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