Paprika & Pancetta Chicken Casserole


Serves: 6
Prep Time: 20 mins
Cook Time: 1 hour


900g skinless chicken thigh fillets
340g cubed smoked pancetta
2 leeks, trimmed and sliced into 1 cm rounds
1 white onion, finely sliced
150ml dry white wine
1 tbsp tomato puree
2 tbsp paprika
1 tbsp wholegrain mustard
2 tbsp honey
1 litre chicken stock
2 tbsp plain flour
1 tbsp olive oil
1 garlic clove, peeled and crushed
2 bay leaves


  1. Pre-heat the oven to 160 (140 fan)
  2. Heat the olive oil in an oven safe casserole dish, over a medium heat
  3. Chop the chicken thigh fillets into 3 pieces each, brown off in batches in the casserole, setting aside
  4. Brown off the pancetta ion the casserole until some of the fat has rendered out and set aside
  5. Soften the leeks and onion in the pancetta fat
  6. Add the white wine and use to de-glaze the pan, releasing all the bits of chicken and pancetta flavour
  7. Add back all the meat, the puree, paprika, wholegrain mustard and flour and mix well
  8. Add the stock gradually, mixing all the ingredients together
  9. Bring to the boil and add the bay leaves and garlic clove
  10. Cook in the oven for 60 minutes
  11. Add the honey to the dish (and suet dumplings, should you wish), and return to the oven for 20 to 30 minutes

Serving Suggestion

Works well with the mentioned dumplings, and also halved charlotte potatoes roasted in rapeseed oil which have been generously salted

No Comments

Add a Comment