One-pot lentil chicken

This across the board, 40-minute feast makes a splendid, complain free dinner, and saves money on the cleaning up as well. Pair with potatoes or rice for a generous supper


•             1 tsp vegetable oil

•             2 rasher lean dry-fix back bacon, managed and hacked

•             2 huge bone-in chicken thighs, skin eliminated

•             1 medium onion, daintily cut

•             1 garlic clove, daintily cut

•             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, split assuming enormous


•STEP 1.Warmth the oil in a non-stick wide, shallow dish, include bacon and fry energetically until softly hued, at that point lift on to a plate. Include the chicken and fry each side until softly earthy colored. Put aside with the bacon. Tip onion and garlic into the dish and cook for 5 minutes. Mix in the flour and tomato purée, at that point mix over a low warmth for 2-3 minutes. Include the wine, stock, lentils and thyme. Bring to the bubble, diminish the warmth, spread and stew for 5 minutes.

•STEP 2.Mix in the mushrooms. Include the bacon and chicken, pushing them under the fluid. Spread and stew for 20-25 minutes, or until lentils are delicate and the chicken cooked. Season with salt and pepper.

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