Mr.Anil karki (BHMCT 5th sem) is a dedicated and diligent,young aspirant who is exceptionally good at his culinary arts.IIHMCA has selected him as the Chef of the Day.


  • 4 nos Chicken legs, cut into joints
  • 35 ml Peanut oil
  • 45 gms Pancetta bacon
  • 25 gms Refined flour
  • 6 gms Salt
  • 5 gms Black pepper, powdered
  • 150 ml Dry white wine
  • 12 nos Baby potatoes, peeled
  • 8 nos Cremini mushrooms, quartered
  • 200 gms Frozen green peas
  • 300 gms Carrots, diced into
  • 12 gms Garlic, crushed
  • 50 gms Pearl onions
  • 300 ml Chicken stock
  • 2 sprigs Fresh thyme
  • 5 sprigs Fresh parsley, chopped


  1. Heat oil in a Dutch oven.
  2. Sauté the pancetta for about 2 minutes in the hot oil. It should be a little crispy. This will give the stew incredible flavour.
  3. Add the chicken legs and sauté for 8 minutes. Turn once after 4 minutes so they get a good browning on each side.
  4. Add the flour, salt, and pepper together. Sprinkle the mixture over chicken and stir well, cooking for about 1 minute.
  5. Add wine and chicken stock and stir well.
  6. Add the potatoes, mushrooms, pearl onions, carrots, and garlic.
  7. Make a small bundle of a few pieces of fresh thyme, wrapping one piece around the bundle. Add it to the stew and gently stir so thyme is submerged. 
  8. Bring stew to a full boil. Reduce heat to low and cover, cooking for 45 minutes. 
  9. When you are ready to serve the stew, add the peas and cook for 2 minutes if using frozen peas or a couple of minutes longer if they are fresh.
  10. Sprinkle with parsley just before serving.

Serve along with sough dough bread or on top of risotto.