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

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Noodle Soup

Chicken and Mediterranean bake

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.