Indulge in the perfect harmony of flavors with our One-Pan Chicken Mushroom Medley. This delightful dish brings together tender chicken and earthy mushrooms, expertly seasoned with Avohaven's Salt'n'Peppa for a savory twist that tantalizes the taste buds year-round. Whether served over comforting rice during winter or paired with a crisp salad in the summer, each bite promises warmth and satisfaction. Discover a dish that effortlessly balances simplicity with gourmet flair, making every mealtime a delicious occasion.
Ingredients:
500gm of boneless, skinless chicken thighs
Flour for dusting & Salt & Pepper for seasoning (Salt'n'Peppa works well here or you can use one of our other seasonings)
2 tablespoons of oil (avocado or olive)
50gms pancetta (or finely sliced bacon)
300gms small button mushrooms
1 small white onion finely diced
250ml chicken stock
1 tablespoon white wine vinegar (or lemon juice)
50gms frozen peas thawed
Instructions:
Heat 1 tablespoon of oil in a frying pan.
Lightly cover the chicken in the flour and salt & pepper mixture before browning on all sides in the frying pan and set aside.
Fry the pancetta and mushrooms until the mushrooms are softening, then remove.
Add the last tablespoon of oil to the pan and cook the onion for approximately 5 minutes.
Add the chicken stock and vinegar (or lemon juice) to the onions and allow it to bubble for 1-2 minutes.
Return the chicken, pancetta and mushrooms to the pan and continue to cook for 15 minutes.
Add the peas and cook for a further few minutes until the peas are cooked.
Serve with rice during winter or with salad during summer.
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