- 2 Tbsp Olive Gold oil
- 500g boneless, skinless chicken thigh
- Flour, for dusting
- 50g broccoli
- 300g small button mushroom
- 250ml chicken stock
- 1 Tbsp white wine vinegar
- 50g frozen peas
- Small handful parsley, finely chopped
Heat 1 Tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the broccoli and mushrooms until softened, then remove.
Add the final Tbsp of oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, broccoli and mushrooms and cook for 15 mins.
Add the peas and parsley and cook for 2 mins more, then serve.