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.