Chicken with mushrooms
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Chicken with mushrooms

By Jennifer Joyce

Contains pork – recipe is for non-Muslims only
A healthy and low calorie chicken casserole with bacon, peas and a parsley sauce – use chicken thighs for extra flavour and juiciness

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 260
  • fat 13g
  • saturates 3g
  • carbs 3g
  • sugars 1g
  • fibre 3g
  • protein 32g
  • salt 0.9g

Ingredients

  • 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

Method

  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. 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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