Imported from the web

Chicken and Mushrooms

Name: Chicken and Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp olive oil (Divided; use 1 tbsp initially and the final 1 tbsp later.); 500 g boneless, skinless chicken thighs; flour (For dusting the chicken; amount not specified.); 50 g cubetti di pancetta; 300 g small button mushrooms; 2 large shallots (Chopped.); 250 ml chicken stock; 1 tbsp white wine vinegar; 50 g frozen peas; parsley (Small handful, finely chopped.)

Imported by Samantha Colman on SeeMeCook

A healthy, low-calorie chicken and mushroom casserole with bacon, peas, and a parsley sauce. Chicken thighs add extra flavor and juiciness.

4 servings40 minBritish

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 tbsp olive oil (Divided; use 1 tbsp initially and the final 1 tbsp later.)
500 g boneless, skinless chicken thighs
flour (For dusting the chicken; amount not specified.)
50 g cubetti di pancetta
300 g small button mushrooms
2 large shallots (Chopped.)
250 ml chicken stock
1 tbsp white wine vinegar
50 g frozen peas
parsley (Small handful, finely chopped.)

Steps

1
Heat 1 tablespoon of the olive oil in a frying pan.
2
Season the chicken thighs and dust them with flour, coating them lightly on all sides.
3
Add the chicken to the pan and brown it on all sides, then remove it from the pan.
4
Add the pancetta and button mushrooms to the pan. Fry until softened, then remove them from the pan.
5
Add the remaining 1 tablespoon of olive oil to the pan and cook the chopped shallots for 5 minutes.
6
Add the chicken stock and white wine vinegar. Let the liquid bubble for 1–2 minutes.
7
Return the browned chicken, pancetta, and mushrooms to the pan.
8
Cook for 15 minutes, until the chicken is cooked through.
9
Add the frozen peas and finely chopped parsley.
10
Cook for 2 minutes more, then serve.

Notes

The recipe is described as freezable, egg-free, healthy, and nut-free. The amount of flour and seasoning is not specified in the source. Recipe from Good Food magazine, October 2012.