Chicken and mushrooms

• olive oil↗2 tbsp tbsp
• boneless, skinless chicken thigh↗500g g
• flour↗

  for dusting

• cubetti di pancetta50g g
• small button mushroom↗300g g
• large shallots↗2

  chopped

• chicken stock↗250ml ml
• white wine vinegar↗1 tbsp tbsp
• frozen pea↗50g g
• small handful parsley↗

  finely chopped

Step-by-step instructions

1. 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.

2. 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.