One-pot Lentil Chicken
In this hearty chicken and lentil stew recipe, succulent bone-in chicken thighs and earthy green lentils are simmered together with savory bacon, aromatic onions, and fragrant thyme in a rich white wine and chicken stock broth. This comforting dish is a perfect blend of flavors and textures, creating a satisfying meal that is both nourishing and delicious.
— Constant Cookbook
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 lentils
- ½ tsp dried thyme
- 85g chestnut mushrooms , halved if large
Instructions
- 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.
Yield
Serves 2
Nutrition
- Calories: 360 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Fiber Content: 2.5 grams fiber
- Protein Content: 41 grams protein
- Sodium Content: 2.4 milligram of sodium
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