Chicken with ham and mushroom

Ingredients
 2 tbsp  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
 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 pancetta and mushrooms until softened, then remove.

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.

This is the recipe as received. I used ordinary ham, ordinary oil, didn't bother with the vinegar, or the flour (makes it difficult for calculating carbohydrates, and the chicken browns fine without it.) I also did the peas separately, which I think makes for nicer presentation.

Served with mashed potato, it made a 10/10 for local sourcing.