One-pot lentil chicken

One-pot lentil chicken

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(89 ratings)

Ready in 40 minutes

Easy

Serves 2
This all-in-one meal makes a brilliant guilt-free supper, and if you are really hungry - just add potatoes

Nutrition and extra info

  • Healthy

Nutrition:

  • kcal360
  • fat10g
  • saturates3g
  • carbs14g
  • sugars0g
  • fibre2.5g
  • protein41g
  • salt2.4g
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Ingredients

  • 1 tsp vegetable oil
  • 2 rasher lean dry-cure back bacon, trimmed and chopped
  • 2 large bone-in chicken thigh, skin removed
  • 1 medium onion, thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, thinly sliced
  • 2 tsp plain flour
  • 2 tsp tomato purée
  • 150ml dry white wine
  • 200ml chicken stock
  • 50g green lentil

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • ½ tsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 85g chestnut mushroom, halved if large

Method

  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. 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.

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Comments (89)

miffycat's picture
3

Easy mid-week meal. Had no bacon but added more mushrooms and potatoes. Less healthy because I left the chicken skin on but didn't add any oil, just fried the onions & garlic in the fat the skin produced.

glennie9's picture
3

Tried this recipe with tinned lentils was really yummy although my son didnt like the mushrooms in it so I will leave them out next time. I also added some cornflour at the end to thicken the gravy.
really quite filling but served it with crusty bread.

Bungly's picture
5

I love this dish as written. I tried it with sausages and cider and it was absolutley fab! Highly recommended.

andym0205's picture
4

Very pleasant, made it as a soup with Chicken thighs in the middle. Add cubes of butternut squash at the same time as the mushrooms. Also stirred in paprkia when sweating onions, when it came to pouring in the wine got a nice dark sauce off the bottom of the pan.

vanchi's picture
4

made this a couple of times and it's really good. I used chicken breasts, but gave the lentils a good 20 minutes head start. It depends entirely on the type of lentils you use, though. I also reduced the quantity of mushrooms. No other changes.

1william's picture
4

Cooked this for my husband and self. We both enjoyed it, found it tasty and filling, I didn't make any changes to the recipe .

msjulesok's picture

Lovely dish. The bacon was a nice addition and I served it with potatoes. Very filling. I used tinned green lentils and it doesn't take too long to cook.

katycooks's picture
4

Very simple to do, and the result was a very hearty, tasty and warming dish. (And thanks to reading the reviews first, I prepared early and left it simmering very gently for longer than the recipe stated.) I also made the hot dressed carrots that were suggested as an accompaniment, and included small boiled Charlotte potatoes too - really delicious! A lovely side dish that would go with lots of things.

sandraleeben's picture
5

Delicious! My BF had never had lentils before but he thought it was really nice. Got some sauce left, but it was great with potatoes even without chicken!

lucilongman's picture
5

Really tasty and easy dinner, used tinned organic lentils which didn't take too long, boyfriend had never tried lentils and now can't wait till I make it again. Made it exactly according to the recipe and served with new pots and broccoli.

gingerminx's picture
5

I actually make this dinner in my slow cooker. I do no prep, just put all the raw ingredients in together in the morning, and come the evening, hey presto, a truly spanking meal. Yummy.

joanianson's picture
5

Excellent. Quick. Easy. Tasty. Made it several times. Freezes well.

owlypowly's picture
5

Very nice. I made this without the mushrooms and used more stock instead of the white whine and it turned out lovely - I did leave it to cook for longer than the stated time though to ensure the lentils were softer.

sajan1's picture
4

Cooked it for longer to soften the lentils but I needed to add more liquid as it cooked. Ended up delicious though and I have now done it several times

glasgow's picture
5

Fantastic!! My husband and I loved this - really tasty.

Bungly's picture
5

I love this recipe! I have made it a few times and it is definitely one of my favourites. Easy, warming and filling. Wonderful!

nuffinbuttrouble's picture
3

This had a quite nice flavour. the preparation was a little long for what is basically a stew, browning the chicken properly takes a while but is worth it. I have definatley made better one pots with less prep time.
If you double the recipe to feed four (as i did) i would recommend not doubling up on the wine (maybe fifty percent more)

cora2323's picture
5

DE-LI-CIOUS!!
Like Rach I used organic chicken breasts then served it with new potatoes and carrots...and a glass of white wine - a winner!

stellanova's picture
5

Absolutely delicious and very straightforward – like other commenters, I let it cook for a bit longer and the results just melted in the mouth.

kickingkatie's picture
5

yummers! fits into my Greek doctor diet well also :)

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