My family went out for Sunday lunch this week, so we had no leftover meat to use yesterday. I decided to make a family favourite, chicken and lentil stew! Its all made in one pot so minimal washing up =)
The original recipe can be found here and is for 2 people. I changed it slightly to suit our tastes and added a bit more of everything as there are 3 of us in my house.
- 1 tsp vegetable oil
- 3 rashers lean dry-cure back bacon, trimmed and chopped
- 3 chicken breasts, chopped into smaller fillets
- 1 onion, sliced
- 2 garlic cloves, thinly sliced
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 150ml dry white wine
- 300ml chicken stock
- 80g green lentils
- 100g mushrooms, halved if large
- Heat the oil in a large frying pan or wok, add bacon and fry 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 and lentils. 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.
Hmm I really must get better at taking photos! On a more positive note, want to see my new chopping board?
I love it! I say this in the kitchen all the time!