Chicken with mushrooms

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• Rachael

  06 February 2013

  Rachael rated this recipe

  

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• Adiehutton

  07 February 2013

  Adiehutton rated and commented on this recipe

  

  Yum! I added 2tbsp of half fat creme fraiche and a glug of white wine and this was thoroughly enjoyed by the family!

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• Emma

  07 February 2013

  Emma rated and commented on this recipe

  

  I cooked this receipe for the first time and loved it. I followed Maria's advice to use apple juice and a pinch of chilli powder - I agree it gives a realy good flavour. I also used only white wine instead of vinegar. Instead of chicken stock, I used 3 knorr chicken cubes disolved in 250ml hot water mixed with a tea spoon of tomato puree - delicious!!!

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• Richard W

  14 February 2013

  Richard W rated and commented on this recipe

  

  Forgot to get parsley, substituted dwarf beans for peas and added 2 tbsp of creme fraiche and a bit of chilli powder. Result was a most acceptable uplift from a simple supper dish to one which I'd happily entertain with. Might even add a bit more chilli next time and serve with rice instead of mashed spuds. 5-stars - rating link not responding

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• swaffette

  20 March 2013

  swaffette rated this recipe

  

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• jillyh

  30 March 2013

  jillyh commented on this recipe

  This is really good made with cubed chicken breast and stirred into a bowl of wholemeal pasta. Yum!

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• Alan

  31 March 2013

  Alan commented on this recipe

  This is a really tasty, quick and easy dish and is now one of my go to recipes. I used skinless chicken breasts to be a bit healthier and didn't bother dusting with flour. I also substituted the button mushrooms with the same quantity of chestnut mushrooms as it's what I had in. Really nice! I served it with creamy mash potato and veg - we had cauliflower, all plates were cleared!

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• rumblytum

  05 April 2013

  rumblytum commented on this recipe

  Quick and easy recipe, even better when made the day before.

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• mrfrankowski

  02 May 2013

  mrfrankowski rated and commented on this recipe

  

  Amazing dish! I've made with a tiny splash of double cream to thicken it up a little and it was absolutely fab! Chicken breast works works equally well as thighs.

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• Hezz

  13 May 2013

  Hezz rated and commented on this recipe

  

  We really enjoyed, used bone in chicken thighs and cooked for an extra 15 minutes. Also substituted green beans for the peas and served with mash.

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• SazzyJS

  14 May 2013

  SazzyJS rated and commented on this recipe

  

  Made this tonight tasted amazing, used bacon instead of pancetta, 2tbs of double cream as that's all we had, didn't have mushrooms either so just used peas and seasoned the chicken with some salt, black pepper and brown sugar! Fab!

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• Four Candles

  28 May 2013

  Four Candles rated and commented on this recipe

  

  Nice enough mid-week meal. Wish I'd used chicken breasts, and added a clove of garlic, but probably won't make again.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Super healthy

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

PER SERVING

260 kcalories, protein 32.0g, carbohydrate 3.0g, fat 13.0 g, saturated fat 3.0g, fibre 3.0g, sugar 1.0g, salt 0.9 g

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