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Chicken and mushrooms

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  • 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


  • 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.

Recipe from Good Food magazine, October 2012

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