A healthy and low calorie chicken and mushroom casserole with bacon, peas and a parsley sauce – use chicken thighs for extra flavour and juiciness
Prep:15 mins
Serves 4
2 tbsp olive oil500g boneless, skinless chicken thighflour, for dusting50g cubetti di pancetta300g small button mushroom2 large shallots, chopped250ml chicken stock1 tbsp white wine vinegar50g frozen peasmall handful parsley, finely chopped
STEP 1Heat 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 2Add 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.
