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Chicken Stew with Pancetta, Carrots, and Chickpeas

Day 5 and the “no carb, no dairy” saga continues. There is something strange about cooking on a restricted diet. It actually makes things surprisingly simple. I’ve noticed there’s a reoccurring theme to most of these recipes. Olive oil, lemon, salt and pepper. If you have those four ingredients, you can pretty much do whatever you like.

I was going to switch things up last night and make some sort of Asian inspired dish with lots of greens, but the drizzly weather made me crave something a bit more comforting. Winging it once again, I concocted this hearty, yet healthy chicken stew. And it was so good, I actually ate two bowls!

Chicken Stew with Pancetta, Carrots, and Chickpeas

4 chicken legs and thighs
8-10 carrots, sliced
100 g pancetta, diced
1 red onion, diced
1 whole head of garlic
3 stems of rosemary
juice of 1 or 2 lemons
2 cans of chickpeas
1 can of diced tomatoes
1.5 litres of chicken stock
salt and pepper

Preheat the oven to 220 C / 425 F. Chop off the top of the bulb of garlic, wrap it in foil, and roast for 45 minutes.

Remove the skin from the chicken. Heat a large stock pot and then fry the pancetta until somewhat crispy. Add the onions and cook until tender. Add the chicken, then lemon juice, rosemary, chickpeas, tomatoes, stock, and pepper. Bring to a boil, then lower the heat, cover and simmer for 1 hour.

Just before serving, take out the chicken and remove it from the bone. Remove the rosemary stems. Using a stick blender, blitz the stew to thicken, but leave it chunky. Add the chicken and squeeze in the roasted garlic. Season with salt and more lemon juice if necessary.

Enjoy with crusty bread if you are not avoiding carbs like I am.

One Comment

  1. The Grubworm

    That looks like perfect English-drizzle food – warming and healthy without being too heavy. And you are so right about your four ingredients.

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