Lentil chicken

  • 31 Aug - 06 Sep, 2019
  • Mag The Weekly
  • Cookery


· 1 teaspoon vegetable oil

· 2 large bone-in chicken thighs, skin removed

· 1 medium onion, thinly sliced

· 1 garlic clove, thinly sliced

· 2 teaspoon plain flour

· 2 teaspoon tomato purée

· 200ml chicken stock

· 50g green lentil

· ½ teaspoon dried thyme

· 85g mushroom, halved if large


Heat the oil in a non-stick wide, shallow pan, add the chicken and fry on each side until lightly brown. Set aside. Tip onion and garlic into the pan and cook for five minutes. Stir in the flour and tomato purée, then stir over a low heat for a couple of minutes. Add the stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for five minutes.

Stir in the mushrooms. Add the 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.