This is a quick and easy week-night chicken dish; French inspired and uncomplicated but good flavours.
Chicken with mushrooms – to serve 4
- tbsp olive oil
- 500g boneless, skinless chicken thighs
- 50g cubetti di pancetta
- 300g small button mushrooms
- 2 large shallots, chopped
- 250ml chicken stock
- 1 tbsp white wine vinegar
- 50g frozen peas
- small bunch parsley, finely chopped
Heat 1 tbsp of the oil in a large frying pan. Season and dust the chicken with flour, then brown on all sides. Take the chicken out of the pan and fry the mushrooms and pancetta until softened, then remove.
Add the other tbsp of olive oil and cook the shallot for about 5 minutes. Add the stock and vinegar and bubble for a couple of minutes. Put the chicken, mushrooms and pancetta back into the pan and cook for 15 minutes. Add the peas and parsley and cook for another couple of minutes, then serve with potatoes if you like.
Wine Suggestion: This is an uncomplicated and tasty dish and therefore we suggest a glass of something equally tasty and uncomplicated to go with it. Try an easy French white, like an unoaked Chardonnay from the Mâcon, or an easy French red, like a Cabernet Franc from Chinon.
(Original recipe from BBC Good Food)