One-pot lentil chicken

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
• 1 garlic clove, thinly sliced
• 2 tsp plain flour
• 2 tsp tomato purée
• 150ml dry white wine
• 200ml chicken stock
• 50g green lentil
  
• ½ tsp dried thyme
• 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.
  3. Source: bbcgoodfood.com