Kids want the same foods all the time! Boring for moms to cook and eat, but as they get a bit older you can finally start changing up the recipes. Chicken and mushrooms is a firm favourite in our house, and luckily there are a thousand ways to make it – all delicious! This version from Good Food magazine https://bit.ly/1Jcfr1y is special enough to serve even when people come round.
Chicken with Mushrooms
2tbsp olive oil
500g boneless, skinless chicken thighs
flour, for dusting
50g cubetti di pancetta
300g small button mushrooms
2 large shallots, chopped
250ml chicken stock
1tbsp white wine vinegar
50g frozen peas
small handful parsley, finely chopped
1 Heat 1tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove.
2 Fry the pancetta and mushrooms until softened, then remove.
3 Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.