Something we miss from the UK now we are in Rome, is the handy recipe cards that you can pick up from some of the supermarkets. Fortunately with the magic of the internet we can still have access to these quick and easy recipe ideas. Hooray!
This one in particular looks particularly simple and would not be amiss on a British or Italian table.
- Heat the olive oil in a heavy-based pan over a medium-high heat. Add the pancetta and fry for 5 minutes until golden. Add the leek and garlic and cook for 2 minutes until softened.
- Meanwhile, toss the chicken in seasoned flour, shaking off any excess. Add to the pan and fry for 2-3 minutes until golden.
- Add the mushrooms, potatoes, white wine, chicken stock, double cream and bay leaves and bring to the boil. Cover and cook for 30 minutes until the potatoes are soft. Stir through the tarragon and serve.
Recipe taken from http://scrapbook.channel4.com/experts/whatscooking