Chicken With Mushrooms

Healthy and low carb too - here is a recipe idea for a quick and easy chicken dish with bacon, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness.

Ingredients:

Serves Four                  
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:

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.

Obviously serve with vegetables of your choice, but I think buttery mashed swede would go nicely. All in all a tasty low carb meal. Just right if you’ve had an enjoyable walk in the park. The flowering blossom trees are looking lovely.

Original recipe idea here.

All the best Jan