TODAY’S RECIPE: Chicken with mushrooms

A comforting one-pot meal. SERVES 4

1 Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides, then remove. Fry the pancetta and mushrooms until softened, then remove.

2 Add the final tbsp of oil and cook the shallots for five minutes. Add the stock and vinegar, and bubble for one to two minutes. Return the chicken, pancetta and mushrooms to the pan and cook for 15 minutes. Add the peas and parsley, cook for two minutes more, then serve.

Ingredients

Method

2 tbsp olive oil 500g/1lb 2oz boneless, skinless chicken thighs flour, for dusting 50g/2oz cubetti di pancetta 300g/11oz small button mushrooms 2 large shallots, chopped 250ml/9fl oz chicken stock 1 tbsp white wine vinegar 50g/2oz frozen peas Small handful parsley, finely chopped