Chicken, Leek, Cabbage and Pancetta Casserole

I love doing new and exciting recipes for my blog but sometimes it’s so nice to just do an uncomplicated dinner. This is great as it’s a one pot and ready in 30 minutes. I love leeks and chicken and had some cabbage left over so chucked that in too. You can use smoked bacon I just like the cubed pancetta as it is thicker in the cubes that bacon and has a lot of fat which you can brown the chicken pieces. It’s a simple but very tasty dish.


  • 77g packet cubed smoked pancetta
  • 4 boneless and skinless chicken thighs, cut into chunks
  • 1 leek, white part sliced
  • 1/2 savoy cabbage, sliced
  • 1 garlic clove, peeled and minced
  • 350ml chicken stock
  • 1/2 cup peas, I used frozen
  • 2 tbsp cream
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 tsp salt
  • 1 tsp fresh black pepper, use less to your taste
  • 1 tsp oil for frying
  • 2 Knobs of butter, separated


  1. Heat the oil in a frying pan that has a lid. Add the pancetta and cook until lightly browned about 2 minutes. Remove with a slotted spoon, set aside leaving the fat in the pan.
  2. Add the chicken chunks and brown all over for about 4 minutes. Set aside with the pancetta.
  3. Melt one of the knobs of butter. Add the leeks and cook for 5 minutes. If they start to catch add a splash of water and put the lid on.
  4. Add the cabbage and garlic and cook for another 2 minutes.
  5. Add the stock and return the chicken and pancetta back to the pan. Bring to the boil, put the lid on and reduce to a simmer. Simmer for 20 minutes.
  6. To finish off, remove the lid, add the peas and bring back to the boil. Turn off the heat.
  7. To finish off, add the cream, parsley and salt and pepper. Serve and enjoy 😊

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