Chicken, Pancetta, and Veggie Stew

Perfectly balanced and full of lean protein, veggies and greens, this one-pot dish is sure to become a weeknight go-to.


  1. Lightly coat the chicken legs in flour, shaking off any excess. In a large, deep dutch oven, heat 1 tbsp of oil over medium heat. Add chicken and cook until browned on both sides. Remove from the pot and set aside.
  2. Add the rest of the oil to the pan and cook the pancetta and mushrooms for 3 or 4 minutes. Add in the leeks and garlic and continue cooking until the mixture is softened and golden brown, about 5 more minutes. Remove from the pot and set aside.
  3. Pour the stock and wine into the pot and bring to a simmer, scraping up any browned bits from the bottom.
  4. Tie the thyme and rosemary together with butcher’s twine. Return the chicken to the pot along with the herbs and lemon peelings and cook, covered, for 5 minutes.
  5. Add in the potatoes, cover again, and cook for 15 minutes.
  6. Add the pancetta, leek, garlic and mushroom mixture into the pot along with the kale and milk. Stir frequently, without disrupting the chicken too much. Cover and cook for 5 more minutes or until the kale is bright green and tender enough to eat and the potatoes have cooked through.
  7. Season with salt and pepper, to taste. Serve with crusty bread to sop up the juices.


Toronto, Ontario

Toronto’s Kris Osborne combines her two loves, cooking and healthy living, into one blog, 80Twenty.

View profile