Serves 6
45 min
Chicken and Mushrooms
Recipe GLPRf29732519df795
A French-inspired braise of tender chicken thighs with earthy mushrooms, crispy pancetta, and sweet shallots in a light vinegar-and-stock sauce. This rustic main course comes together in one pan and delivers rich, savory flavor with a hint of brightness from white wine vinegar.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tbsp olive oil
500g boneless, skinless chicken thighs
Salt and black pepper to taste
as needed All-purpose flour for dusting
50g pancetta, diced
300g small button mushrooms, halved
2 large shallots, finely chopped
250ml chicken stock
1 tbsp white wine vinegar
50g frozen peas
as needed Small handful fresh parsley, finely chopped
Directions
Heat 1 tbsp of olive oil in a large frying pan over medium-high heat. Pat the chicken thighs dry and season generously with salt and pepper. Lightly dust each piece with flour, shaking off any excess. Working in batches if needed, place the chicken in the hot pan and brown on all sides until golden, about 3–4 minutes per side. Transfer the browned chicken to a plate and set aside.
In the same pan, add the diced pancetta and cook over medium heat, stirring occasionally, until the fat renders and the pancetta becomes crispy, about 3–4 minutes. Add the halved mushrooms and cook, stirring gently, until they release their moisture and soften, about 4–5 minutes. Season lightly with salt and pepper, then transfer the pancetta and mushrooms to the plate with the chicken.
Add the remaining 1 tbsp of olive oil to the pan. Add the chopped shallots and cook over medium heat, stirring frequently, until softened and translucent, about 5 minutes. Pour in the chicken stock and white wine vinegar, and bring to a gentle bubble, scraping up any browned bits from the bottom of the pan. Let it bubble for 1–2 minutes to reduce slightly.
Return the browned chicken, pancetta, and mushrooms to the pan, nestling them into the liquid. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, until the chicken is cooked through (internal temperature of 165°F when measured in the thickest part).
Add the frozen peas and chopped parsley, stirring gently to combine. Cook for 2 minutes more, until the peas are heated through. Taste and adjust seasoning with salt and pepper as needed, then serve immediately.
