Italian Meat Recipes


Italian Chicken Stew is always a favorite around my house. Tender pieces of chicken breast cooked with an abundance of your favorite vegetables soaking in a flavorful gravy is always a perfect way to spend an evening.

There’s nothing like the aroma of this stew while it’s simmering in the pot. The blend of herbs and spices give this dish a flavor you’ll be craving for a long time.

This Italian Chicken Stew is easy to prepare. Just make sure you use the freshest ingredients and of course have plenty of bread and wine on hand. Enjoy!




  • 4 boneless chicken breasts, trimmed and cut into chunks
  • All purpose flour for dredging
  • 4 Tbls of extra virgin olive oil
  • 1 Tbls of butter
  • 4 pieces of pancetta, chopped
  • 1 yellow onion, sliced
  • 3 stalks of celery, cut into pieces
  • 3 carrots, cut into circles
  • 1green bell pepper, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 2 small zucchini, diced
  • 3 white potatoes, cubed
  • 3 cloves of garlic, chopped
  • 1 tsp of dried basil
  • 1 tsp of dried oregano
  • 1 tsp of dried thyme
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1/4 cup of Italian flat leaf parsley. Chopped
  • 1/2 cup of white wine
  • 2 Tbls of tomato paste
  • 1 28oz can of diced tomatoes
  • 2 cups of chicken broth
  • 1 15 oz can of peas
  • 2 bay leaves



  • Dredge the chicken pieces in the flour.
  • Shake off excess flour and set aside.
  • In a large pot, heat 2 Tbls of oil and 1 Tbls of butter.
  • Add the chicken and brown.
  • Remove the chicken from the pot with a slotted spoon and set aside.
  • Add the remaining oil and sauté the pancetta until crisp.
  • Add the onions, celery, carrots, bell peppers, potatoes and garlic and cook stirring for 2 to 3 minutes.
  • Add the chicken back into the pot and season everything with the basil, oregano, thyme, salt, pepper and parsley.
  • Stir in the tomato paste and cook for 2 minutes.
  • Add the diced tomatoes, chicken broth, peas, zucchini and bay leaves.
  • Bring everything to a boil.
  • Reduce the heat to a simmer then cover and cook for 45 minutes to 1 hour, until the potatoes are soft and the chicken is cooked through.
  • Remove the bay leaves before serving.





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