Chicken with Mushrooms

What a great family dish to serve up on a dark, dank December evening.  It just needs some mash or sauté potatoes added to fill everyone up. My kids loved this the first time I cooked it over 10 years ago so it went into my scrap book and reappears now. 

Ingredients

2 tbsp olive oil

500g boneless, skinless chicken thighs

flour, for dusting

50g pancetta, cubed

300g small button mushrooms

2 large shallots, chopped

2 cloves of garlic, finely chopped

250ml chicken stock

1 tbsp white wine vinegar, add half first then taste. 

50g frozen peas

Small handful parsley, finely chopped

Ground black pepper.

Optional extra, add some cream at the end for a more luxurious finish. 

Method

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.

Add the final tbsp oil and cook shallots for 5 minutes. Add the stock and vinegar, bubble for 1-2 minutes (If your thighs still have the bone in then they will take longer to cook, about 30 minutes in total).  Add the peas and parsley and cook for 2 minutes more, add the cream at this stage if using, then serve.