One-pot lentil chicken

One-pot lentil chicken

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(90 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

    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

    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, questions and tips

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Comments (89)

mmmolly's picture

How could this be adjusted to be made in a slow cooker?

Thank you

vrog's picture
5

Very simple and tasty. Filling but low fat. We used chicken breast fillets as that was what we had, but I think thighs or drumsticks would have been tastier.

john richardson's picture

Can you just substitute the wine with more stock. I'm having a month off drinking or any alcohol completely. Will it lose much of its flavour without the wine. Is there another substitute for wine?

vrog's picture
5

I would use extra stock, as you suggest, John, but also a tbsp of white wine vinegar to give it that wine sharpness. I sometimes do this if I don't want to open a bottle especially. Unless wine vinegar is also a no?

Sharp Kitty's picture
3.75

Made this in the slow cooker today, will definitely make it again. Good go get a recipe that serves 2.

jannaandbaz's picture
3.75

This is a great idea and pretty tastey but I feel it needed a little more acidity...so think will add a bit extra tomato puree next time...used chicken breast instead of thighs as we are trying to eat healthy...Also threw in some diced courgette and sliced pepper as I had some sat in the fridge...served with some fresh french beans to break up the meal. Will make again.

susieone's picture
3.75

This is an excellent recipe and very tasty. I used pancetta as I had half a packet left, and I cooked the lentils until they were almost done before moving to Stage 2 of the recipe. These green lentils took quite a while to cook and needed quite a lot of additional liquid. That was no problem as I had started cooking a long time before I needed to serve the meal. I served it in a big pasta bowl(!) without any other accompaniment, because I had also made a pudding - and you shouldn't be too greedy :-)

eastbono's picture
5

Just finished eating this. What can I say.... it was fantastic. What really amazes me about this is that there are so few ingredients and flavourings but the end result is so tasty. I used chicken fillets , doubled the amount of lentils and liquid and added 10 mins to the cooking time. This will be a regular in our house.

unettes's picture
5

I trebled the quantity and definitely recommend thighs as the meat falls away form the bone. It was absolutely delicious and so easy. I did boil the lentils for 10 mins first before adding them to the chicken and sauce, just to be sure they would cook. I also cooked for over 1 hour as I like my meat very tender.

thommich's picture
5

Used lardons instead of bacon and breasts instead of thighs. Thoroughly delicious. It needed 10 more minutes cooking time.

paganqueen's picture
5

Very tasty dish, I used a tin of lentils so didn't need to worry about them being under cooked. I also used small chicken breasts and doubled the ingredients as was making it for 3 adults. Plenty to go round and very filling.

roulstone02's picture
3.75

This is absolutely delicious. My family loved it, even my fussy daughter left a clean plate. I will definitely add this to my repertoire. Thank you!

roulstone02's picture
3.75

This is absolutely delicious. My family loved it, even my fussy eater ate everything on her plate. I will definitely add this to my repetoire. Thank you!

bluefish7204's picture

Love this - very hearty and tasty - comfort food without the guilt

BaronSqwelch's picture

Decided I am teaching myself to cook...this was my first dish! Took me a while longer to do it but the results were delicious. :)

Needed to stir it a fair bit...and it took the 25 minutes rather than 20, added a little more liquid (wine haha) for the extra 5 mins.

Annie B's picture

I have made this twice now and it is delicious. I found that there was plenty of gravy the first time I made it so the next time I add extra chicken and there was enough leftover for a lunch for me.

tormcr's picture

Definitely the lentils needed longer, may even at browning off stage throw the chicken in with chopped herbs for extra flavour. Served with Roasts but probably didn't need to! Will make again lovely dish.

stilton12's picture
3

I made a couple of mistakes. Firstly then lentils stuck to the bottom of the pan and burnt without cooking thru. Secondly the dish really needed another 10 mins to cook thru so that the chicken came off the bone more easily. Next time i try it I'll stir the dish occasionally to keep the lentil moving.

rattyboombatty's picture
5

Lovely and filling. I agree with others' posts, and found the lentils took a longer cooking time than the recipe suggests. This has now become a family fave, which is tricky in a house of fussy monkies! I use chicken thighs, which stay nice and moist.

kitchenqueen3's picture
5

I have made this several times and my husband & I love it! Can't believe something this tasty can be healthy! I ususally substitute peppers for the mushrooms, and find just using extra stock to replace the wine is fine. I do cook this for an hour and a half to soften the lentils.

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Questions (5)

john richardson's picture

What can I use instead of wine?

nanapatsy's picture
5

Hi, could you please tell me if I could use red lentils for this recipe?

goodfoodteam's picture

Hi nanapatsy, thanks for your question. We haven't tested this recipe using red lentils so cannot guarantee perfect results. You might be better trying chickpeas or butter beans instead though if you're wanting to find a substitute as red lentils tend not to hold their shape once cooked. Let us know how you get on. 

boombap's picture

Have people used dried lentils and soaked them before hand? or tinned? or put them in dry?

goodfoodteam's picture

Hi boombap, thanks for your question. This recipe uses dried green lentils which have not been soaked beforehand but you could use tinned if you want to and just add them at the end after the chicken has cooked through and let them warm in the stew for 5 - 10 mins. Hope this helps. 

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