One-pot lentil chicken
By leigh-anne
This all-in-one meal makes a brilliant guilt-free supper, and if you are really hungry - just add potatoes
Ingredients
- 1 tsp vegetable oil
- 2 rasher lean dry-cure back bacon, trimmed and chopped
- 2 large bone-in chicken thighs, skin removed
- 1 medium onion, thinly sliced
- 1 garlic clove, thinly sliced
- 2 tsp plain flour
- 2 tsp tomato purée
- 150ml dry white wine
- 200ml chicken stock
- 50g green lentils
- ½ tsp dried thyme
- 85g chestnut mushrooms, halved if large
Details
servings 2
Level of difficulty Easy
Cooking time 40mins
Cost Average budget
Preparation
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.
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.
Like these recipes? Then you'll love
- carbonara 3.9/5 (12 Votes)
- Bacon and Seafood Paella 3/5 (139 Votes)
- Chicken Liver & Brandy Paté 4.2/5 (7 Votes)
- sticky chicken 4/5 (9 Votes)
- Shepherds Pie 3.9/5 (13 Votes)
- Anne-Anne's BBQ marinade 4/5 (5 Votes)
- Basquaise Chicken 3/5 (20 Votes)
- Warm lentils with raspberry... 2.5/5 (78 Votes)
Leave a comment about this recipe