Ingredients
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2 slices bacon, chopped
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1 teaspoon vegetable oil
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2 large skinless chicken thighs, skin removed
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1 medium onion, sliced
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2 teaspoons flour
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2 teaspoons tomato paste
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5 fluid ounces dry white wine
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6 2/3 fluid ounces chicken stock
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1/2 teaspoon dried thyme
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3 ounces brown button mushrooms, halved
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1 garlic clove, sliced
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1 2/3 ounces green lentils
Instructions
- Fry the bacon quickly in the oil, then lift onto a plate.
- Add the chicken and brown on each side. Set aside with the bacon.
- Tip the onion and garlic into the pan and cook for 5 minutes.
- Stir in the flour and tomato paste, then stir over a low heat for 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, bacon and chicken.
- Cover and simmer for 25 minutes, until the lentils are tender and the chicken cooked.
- Season and serve.