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
• 2 tsp plain flour
• 2 tsp tomato purée
• 150ml dry white wine
• 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.