Chicken and Mushrooms

A healthy and low calorie chicken and mushroom casserole with bacon, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness

Ingredients

2 tbsp olive oil

500g boneless, skinless chicken thigh

flour, for dusting

50g cubetti di pancetta

300g small button mushroom

2 large shallots, chopped

250ml chicken stock

1 tbsp white wine vinegar

50g frozen pea

small handful parsley, finely chopped

Instructions

STEP 1 Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.

STEP 2 Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.