French Farmhouse Chicken with Mushrooms and Bacon
French Farmhouse Chicken with Mushrooms and Bacon



  • 2 tbsp olive oil
  • 500g chicken thighs, skin and bone removed
  • Flour
  • 50g pancetta cubes
  • 300g small mushrooms
  • 2 shallots, chopped
  • 250ml chicken stock
  • 1 tbsp red wine vinegar
  • 50g peas
  • Handful of parsley, chopped
  • Heat a tbsp of oil in a frying pan, and season the flour well before dusting the chicken thighs. Brown the meat on all sides, remove from the pan, then chuck in the pancetta and mushrooms to fry for 5 mins. Remove, and set aside with the chicken.
  • In the same pan, add another tbsp of oil and cook the shallots for 5 mins to soften. Pour in the stock and the vinegar, leave it to bubble away for 3 mins, then return the pancetta, mushrooms, and chicken to the pan and cook for 15 mins. Stir in the peas and parsley just before serving, then enjoy with crusty bread. C’est fantastique!
25 mins
4 serving

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