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Chicken with mushrooms

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
  • Serves 4
  • Easy
  • Calories 260
  • Carbohydrates 3
  • Saturated Fat 3
  • Sugar 1
  • Protein 32
  • Fat 13
  • Fibre 3
  • Salt 0.9

Nutrition per serving

  • Calories 260
  • Carbohydrates 3
  • Saturated Fat 3
  • Sugar 1
  • Protein 32
  • Fat 13
  • Fibre 3
  • Salt 0.9

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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