Chicken with Mushrooms

A healthy and low calorie chicken casserole with bacon, peas and a parsley sauce – use chicken thighs for extra flavour and moistness.  Perfect with a chilled glass of Savignon Blanc.


  • 2 tbsp Olive Oil 
  • 500g boneless, skinless chicken thighs 
  • Flour, for dusting
  • 50g cubetti di pancetta
  • 300g small button mushrooms
  • 2 large shallots , chopped
  • 250ml chicken stock
  • 1 tbsp white wine vinegar
  • 50g frozen peas
  • small handful parsley , finely chopped


  • 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.
  • 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.

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