One-pot lentil chicken

One-pot lentil chicken

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(93 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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hopkinsonc
1st Mar, 2017
5.05
Delicious. Used shallots instead of onions. Very quick and easy.
peter carrick
30th Jan, 2017
3.8
easy and tasty. nice one .go on try it
mmmolly
19th Apr, 2016
How could this be adjusted to be made in a slow cooker? Thank you
Honeygran
11th Nov, 2015
5.05
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
30th Oct, 2015
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?
Honeygran
5th Nov, 2015
5.05
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
13th Oct, 2015
3.8
Made this in the slow cooker today, will definitely make it again. Good go get a recipe that serves 2.
jannaandbaz
19th May, 2015
3.8
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
16th Mar, 2015
3.8
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
17th Jan, 2015
5.05
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.

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john richardson
31st Oct, 2015
What can I use instead of wine?
nanapatsy
6th Mar, 2015
5.05
Hi, could you please tell me if I could use red lentils for this recipe?
goodfoodteam's picture
goodfoodteam
13th Mar, 2015
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
8th Jan, 2015
Have people used dried lentils and soaked them before hand? or tinned? or put them in dry?
goodfoodteam's picture
goodfoodteam
16th Jan, 2015
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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