One-pot lentil chicken

• vegetable oil↗1 tsp tsp
• back bacon↗2 rasher lean dry-cure

  trimmed and chopped

• chicken thighs↗2 large bone-in

  skin removed

• onion↗1 medium

  thinly sliced

• garlic clove↗1

  thinly sliced

• plain flour↗2 tsp tsp
• tomato purée↗2 tsp tsp
• dry white wine↗150ml ml
• chicken stock↗200ml ml
• green lentil↗50g g
• dried thyme↗½ tsp tsp
• chestnut mushroom↗85g g

  halved if large

Step-by-step instructions

1. 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.

2. 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.