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Cooking Time 50 minutes - Serves 5

Comfort food at its best - stewed chicken, pancetta, and cider. What’s not to love? Served with a big dollop of creamy, buttery mashed potatoes.


  • 1kg of chicken skinless and boneless chicken thighs.

  • 250g of pancetta.

  • 1 medium onion, roughly sliced.

  • 1 tbsp of dry thyme.

  • 2 tbsp of flour.

  • 440ml of Cider.

  • 1 chicken stock pot.

  • A good big handful of frozen peas.


  1. Take a large saucepan and place it on high heat to get hot. Then, add a generous drizzle of olive oil and the chicken, seasoning it. Cook on both sides until the chicken gets some colour, which should take around 10 minutes.

  2. Add the pancetta, onions and thyme and continue to cook over high heat for about 10 minutes or until the onions become soft and the pancetta gets some color.

  3. Next, add the flour and cookout for a few minutes. Take a sip of cider and then pour the rest into the pot, allowing it to reduce for a few minutes.

  4. Now, add the stock pot and enough water to just cover everything, roughly 200-300mls. Stir everything together. Allow it to come to a boil, then cover it with a lid, leaving a slight gap. Reduce the heat to low and let it simmer for 25 minutes.

  5. After the 25 minutes are up, add the peas and simmer for another 5 minutes. Then sprinkle some fresh herbs over it and serve with mashed potatoes or your favorite side dish. Enjoy!


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