One-Pot Lentil Chicken
This delicious one-pot lentil chicken dish is a guilt-free, hearty supper option that’s ready in just 40 minutes. Perfect for a cozy dinner!
Prep time:
PT10M
Cook time: PT30M
Total time: PT40M
Yield: 2 servings
Cook time: PT30M
Total time: PT40M
Yield: 2 servings
Ingredients
- 1 tsp vegetable oil
- 2 rashers 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
- Salt and pepper, to taste
Instructions
- Heat the vegetable oil in a non-stick wide, shallow pan over medium heat.
- Add the chopped bacon and fry briskly until lightly colored. Remove and set aside on a plate.
- Add the chicken thighs to the pan and fry on each side until lightly browned. Set aside with the bacon.
- Add the sliced onion and garlic to the pan, cooking for about 5 minutes until softened.
- Stir in the flour and tomato purée, cooking over low heat for 2-3 minutes.
- Pour in the dry white wine, chicken stock, lentils, and dried thyme. Bring to a boil.
- Reduce the heat, cover, and let simmer for 5 minutes.
- Stir in the mushrooms, then add the bacon and chicken back to the pan, pushing them under the liquid.
- Cover the pan again and simmer for 20-25 minutes, or until the lentils are tender and the chicken is cooked through.
- Season with salt and pepper to taste before serving.
Nutritional Information
Calories: 360 kcal
Fat: 10g
Saturates: 3g
Carbohydrates: 14g
Sugars: 0g
Fibre: 2.5g
Protein: 41g
Salt: 2.4g