One-pot lentil chicken
40 min

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 lentil
- ½ tsp dried thyme
- 85g chestnut mushroom halved if large
Instructions
2 steps
- 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.
5 min - 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.
20 min
Progress
0 / 2 steps
Nutrition
Per serving (based on 2 servings)
Calories
360cal
Protein
41.0g
Carbs
14.0g
Fat
10.0g
Fiber
2.5g
Sugar
0.0g
Sodium
2mg




