Contains pork – recipe is for non-Muslims only
This all-in-one meal makes a brilliant guilt-free supper, and if you are really hungry – just add potatoes
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
Directions:
- 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.
Nutrition per serving:
- kcal360
- fat10g
- saturates3g
- carbs14g
- sugars0g
- fibre2.5g
- protein41g
- salt2.4g