Chicken Portabella & Pancetta Recipe

Cooking Directions

1. 1

   Sauté Pancetta

   In a large pot, heat olive oil over medium heat. Add the diced pancetta and cook until crispy, about 3-4 minutes. Remove and set aside.

2. 2

   Cook Vegetables

   In the same pot, add onion, carrots, and celery. Sauté for about 5 minutes until they begin to soften. Add minced garlic and cook for an additional minute.

3. 3

   Add Chicken and Mushrooms

   Add the diced chicken and sliced portabella mushrooms to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.

4. 4

   Combine Ingredients

   Pour in the chicken broth, add thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low and let simmer for 20 minutes.

5. 5

   Finish and Serve

   Remove the bay leaf, stir in the crispy pancetta, and adjust seasoning if necessary. Serve hot, garnished with chopped parsley.