One pot chicken, mushrooms & peas

March 12, 2015

This article was written for Annabel & Grace, which is now part of Rest Less.

One pot chicken, mushroom & peas


OK. One pot chicken, mushrooms & peas sounds alright but not exactly earth shattering. But I want to assure you that this little combo will definitely get you salivating as you are lifting your cutlery to put the first mouthful in. It is healthy, full of flavour and easy to make…just the sort of recipe us women with busy lives are looking for.

One Pot Chicken, Mushroom & Peas

Ingredients serves 4

Drizzle olive oil

8 chicken thighs, boneless, skinless

300g mushrooms

100g pancetta or good quality bacon

2 large shallots, chopped

Tbsp white wine vinegar

250ml chicken stock

100g frozen peas

Handful chopped parsley

Redcurrant jelly

How to prepare

Heat the olive oil in a large frying pan and add the chicken thighs until browned on all sides. Remove and keep warm.

Fry the pancetta or bacon, shallots and mushrooms until softened. Put the chicken back into the pan and pour over the stock and vinegar. Season with salt and pepper, put on a lid and cook for 15 mins. Add the peas and parsley and cook for another minute or so, then serve in warmed bowls with a big blob of redcurrant jelly. Of course you could serve with mashed potato or rice, but we ate it on its own and it was perfect (had to go to the kitchen to get some spoons so we could drink all the lovely juices).

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