One-pot lentil chicken

back bacon casserole chestnut mushroom chestnut mushrooms chicken stock chicken thigh chicken thighs dry white wine garlic clove garlic cloves lentil lentils onion onions stew tomato purée

N/A

Source

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

Method

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.