One-pot lentil chicken
- Preparation and cooking time
- Total time
- Ready in 40 minutes
- Easy
- Serves 2
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- 1 tsp vegetable oil
- 2 rasher lean dry-cure back bacontrimmed and chopped
- 2 large bone-in chicken thighsskin removed
- 1 medium onionthinly sliced
- 1 garlic clovethinly sliced
- 2 tsp plain flour
- 2 tsp tomato purée
- 150ml dry white wine
- 200ml chicken stock
- 50g green lentil
- ½ tsp dried thyme
- 85g chestnut mushroomhalved if large
Nutrition: per serving
- kcal360
- fat10glow
- saturates3g
- carbs14g
- sugars0g
- fibre2.5g
- protein41g
- salt2.4g
Method
step 1
Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
step 2
Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
