One-pot lentil chicken

One-pot lentil chicken

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(94 ratings)

Ready in 40 minutes


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


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



    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



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

  • ½ tsp dried thyme


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

  • 85g chestnut mushroom, halved if large


  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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9th May, 2013
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.
26th Apr, 2013
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.
26th Feb, 2013
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.
4th Feb, 2013
I've made this a few times and I wouldn't change a thing about it. Delicious.
27th Nov, 2012
Hearty, tasty, healthy. I made double quantities and next time will add just a little more wine and then up the stock to balance it.
20th Nov, 2012
I liked this recipe but I wish I'd added more than the suggested amount of chicken thighs! Remember - these are small! I will definitely make this again, but with more chicken.
3rd Oct, 2012
Really great. Used slow cooker 4-6 hrs on low and boiled lentils for 5 mins first. Flavours melded well and lentils provided great texture.
9th Sep, 2012
fantastic tasty recipe.
1st Sep, 2012
I made this with chicken breasts and it was delicious. Will definitely make it again.
6th Jul, 2012
This is a really tasty recipe with lots of flavour, I did find the lentils needed a little more cooking time and I had to add a lot more stock than was recommended. Served with some jersey royals, would definitely make again!


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