Chicken Pancetta and Mushroom Stew from Donna Hay

Halloween trick-or-treating and parties are quite different these days in comparison to when I was growing up. For starters it was colder this time of year as I was in Pennsylvania then instead of Florida. It would be such a drag when mom insisted we wear a coat because of the chill. Kids would always complain that our costumes couldn't be seen - very important back in the day when you were a kid!

A group of us would wander off to visit the houses on our block, up and down streets without adults and without fear. No cell phones then, just a check-in time before the curfew siren went off at the fire station at 10:00 p.m.

I wonder if they still do that in Parkside, PA.

We would have a hot meal before going out and collecting candy and that's what made me think about the "before-sweets" hearty fare. For the Spooktacular Supper theme at I Heart Cooking Club I made a Donna Hay recipe - Chicken Pancetta and Mushroom Stew.

For the mushroom haters who visit me I would recommend skipping this recipe as, in my opinion, it's the mushrooms that make this such a great combo and so hearty.

Donna Hay's Chicken Pancetta and Mushroom Stew

8 bone-in chicken thighs

all-purpose flour for coating

1 tablespoon olive oil

5 oz pancetta, diced

2 leeks, sliced

2 cloves garlic, finely chopped

7 oz button mushrooms, halved (I doubled it)

2 1/2 cups chicken stock

1 cup white wine

1/2 cup cream (I used half-n--half)

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped tarragon

sea salt and cracked black pepper

Flour the chicken, shaking off any excess. Place half of the oil in a large, deep frying pan over medium heat. Brown the chicken; remove and set it aside.

Add the remaining oil and cook the pancetta, leeks, garlic and mushrooms until golden; remove and set aside.

Bring the chicken stock and wine to a simmer in the pan, scraping up anything from the base of the pan. Return the chicken to the pan and cook, covered, for 25 minutes.

Add the pancetta, leek, garlic and mushroom mixture, the cream, parsley, tarragon, salt and pepper. Simmer, uncovered, for 5 minutes or until reduced and thickened.

Serve on plates or in bowls with potatoes or steamed rice.

Sharing with

Marg at The Intrepid Reader for Weekend Cooking

Deb at Kahakai Kitchen for Souper Sunday

I Heart Cooking Clubs