Lentil chicken

AuthorGeo FoodsCategory

Ingredients

 1 tsp vegetable oil
 2 large bone-in chicken thighs, skin removed
 1 medium onion, thinly sliced
 1 garlic clove, thinly sliced
 2 tsp plain flour
 2 tsp tomato purée
 200 ml chicken stock
 50 g green lentil
 ½ tsp dried thyme
 85 g mushroom, halved if large

Preparation

1

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.

Related Recipes

Ingredients

 1 tsp vegetable oil
 2 large bone-in chicken thighs, skin removed
 1 medium onion, thinly sliced
 1 garlic clove, thinly sliced
 2 tsp plain flour
 2 tsp tomato purée
 200 ml chicken stock
 50 g green lentil
 ½ tsp dried thyme
 85 g mushroom, halved if large

Directions

1

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.

Lentil chicken

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