A healthy and low calorie chicken casserole with peas and a parsley sauce – use chicken thighs for extra flavour and juiciness.

Ingredients

• 2 tbsp olive oil.
• 500g boneless, skinless chicken thigh.
• flour, for dusting.
• 50g cubetti di pancetta.
• 300g small button mushroom.
• 2 large shallots, sliced.
• 250ml chicken stock.
• 1 tbsp gewurztraminer vinegar.
• 50g frozen pea.
• little handful parsley, carefully chopped.

Instruction

1. Heat 1 tbsp oil in a fry pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms till softened, then remove.
2. Include the final tablespoon oil and cook shallots for 5 minutes. Include the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 minutes. Include the peas and parsley and cook for 2 mins more, then serve.