Chicken and mushrooms
- Jennifer Joyce
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Serves 4
Easy
Prep: 15 mins
Cook: 25 mins
A star rating of 4.5 out of 5.428 ratingsRate
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A healthy and low calorie chicken and mushroom casserole with bacon, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness
Freezable
Egg-free
Healthy
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
500g boneless, skinless chicken thigh
-
flour
for dusting
-
50g cubetti di pancetta
-
300g small button mushroom
-
2 large shallots
chopped
-
250ml chicken stock
-
1 tbsp white wine vinegar
-
50g frozen pea
-
small handful parsley
finely chopped
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Nutrition: per serving
-
kcal260
low
-
fat13g
-
saturates3g
-
carbs3g
low
-
sugars1g
low
-
fibre3g
-
protein32g
high
-
salt0.9g
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Method
-
step 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.
-
step 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.
Recipe from Good Food magazine, October 2012
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A star rating of 4.5 out of 5.428 ratings
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