One Pot Maple Orange Chicken Stew

One Pot Maple Orange Chicken Stew

My family loves anything with chicken, vegetables, noodles, and a great sauce. I love how easy this type of meal is to prepare, how well balanced it is, and how great it is for leftovers a few days later as well.

makes 6-8 servings


6 tablespoons olive oil
5 ounces pancetta, diced
1/2 pound carrots, cut into 1/4-inch slices ( about 2 cups )
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
freshly ground black pepper
4 tablespoons ( 1/2 stick ) unsalted butter
2 cups thinly sliced leeks ( 1/4- inch pieces ) ( white and pale green parts only )
1 cup chopped yellow onion
2 cups thinly sliced yellow squash ( cut in half lengthwise and then cut into 1/4- inch slices )
1 cup frozen peas
3/4 cup white wine
1 1/2 cups freshly squeezed orange juice
1/2 cup pure maple syrup


1 pound wide egg noodles
6 tablespoons ( 3/4 stick ) unsalted butter
1/2 cup chopped fresh flat leaf parsley
freshly ground black pepper 

to make the stew:

Heat the oil in a large Dutch oven over medium- high heat. Add the pancetta, reduce the heat to medium- low, and cook, stirring occasionally, until browned but not crispy, 8-10 minutes. Remove the pancetta with a slotted spoon and set aside in a large bowl. Add the carrots to the Dutch oven, raise the heat to medium, and cook, stirring occasionally, until just tender, about 20 minutes.  Remove the carrots and add them  to the bowl with the pancetta. Add the chicken to the Dutch oven, season with salt and pepper, raise the heat to medium- high, and cook, stirring occasionally, until just cooked through, 7-8 minutes. Transfer the chicken to the bowl.

Add the butter, leeks, onion, and salt and pepper to taste to the Dutch oven, and cook, stirring occasionally, for 10 minutes. Add the squash and peas, continuing to cook and stir for 5 minutes more. Add the wine, raise the heat to medium- high, and simmer for 2 minutes, scraping up any browned bits from the bottom of the pot. Stir in the orange juice and the maple syrup. Stir in the reserved chicken, carrots, and pancetta, season to taste with salt and pepper, and return to medium low heat to cook for 5 more minutes.

to make the noodles:

Put a large pot of water on to boil over high heat. Add the egg noodles to the boiling water, and cook according to the package directions. Drain the noodles and return to the pot with the butter, parsley and salt and pepper to taste, tossing gently to coat. Serve the stew over the noodles.