Chicken and mushrooms recipe | Good Food

Chicken casserole with mushrooms, peas and sauce

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

Method

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.