Ingredients

4 skinless chicken thighs

100g button mushrooms

2 lean rashers back bacon, trimmed and chopped

2 tbsp olive oil

1 onion, thinly sliced

1 clove garlic, thinly sliced

1 tbsp plain flour

1 tbsp tomato purée

150ml dry white wine

200ml chicken stock

½ tsp dried thyme

100g lentils

Method

Heat the oil in large frying pan add the bacon, fry until golden brown, then remove from the pan.

Add the chicken and fry until golden brown.

Set aside with the bacon.

Add the onion and garlic to the pan and cook for 5 minutes.

Stir in the flour and tomato purée and cook on 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.

Gently stir in the mushrooms, plus the chicken and bacon.

Cover and simmer for 20-25 minutes, until lentils are tender and the chicken cooked.

Season and serve.

Cooks Comments and Tips

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