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4 ounces pancetta, chopped
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4 thyme sprigs
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1 bay leaf
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1/2 teaspoon whole black peppercorns
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2 whole cloves
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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2 pounds bone-in, skinless chicken thighs (about 6 thighs)
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1/2 teaspoon black pepper
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2 teaspoons kosher salt, divided
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3 large carrots, cut into 1/2-inch rounds (about 1 1/2 cups)
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2 large parsnips, cut into 1/2-inch rounds (about 1 1/4 cups)
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3 medium shallots, chopped (about 3/4 cup)
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3 tablespoons all-purpose flour
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4 teaspoons finely chopped garlic (from 4 garlic cloves)
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1 cup dry Riesling wine
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5 cups chicken stock
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1/2 pound baby gold potatoes (about 6 potatoes), halved or quartered
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1 tablespoon finely chopped fresh flat-leaf parsley
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2 teaspoons lemon zest
Hearty Chicken Stew with Pancetta Gremolata
Just when you thought the world didn’t need another chicken stew, this recipe came along to prove otherwise. Just thick enough and full of tender chicken and barely sweet parsnips, it’s remarkably hearty and yet light at the same time. We added a bouqet garni to infuse the stew with extra flavor; save time by substituting a few thyme sprigs and 1 bay leaf instead. The real hero of this dish is the pancetta gremolata; sprinkled over just before serving, it provides a finishing crispy and bright touch that makes this recipe a keeper.
Nutrition Information
154
Calories
32g
Carbohydrates
16g
Protein
767mg
Potassium
2g
Fiber
9g
Sugar
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