One-Pot Lentil Chicken #SundaySupper

I am so excited about this weeks theme. When I think of one pot meals I don’t just think about how much easier it is to make but how little clean up there is. I hate cleaning up, if I was wealthy I would pay someone to clean dishes as I went so my kitchen never got into that crazy messy state that it does after dinner preparations. In my dream world, right?

This recipe was both a huge success and a bit of a failure. In order to try and be healthier I chose a boneless, skinless chicken. I also used too large of a pan and this resulted in the chicken being pretty dry. But on the other hand the lentils ended up being the best lentil dish we have ever eaten. Seriously we made just a big bowl of the lentils the next night because we loved it so much. The other thing I loved about this recipe is it made just enough for two and was healthy.

I can’t wait to see what the rest of the Sunday Supper crew have come up as I am in need of more simple one pot dishes. What is your favourite one pot dish?

One-Pot Lentil Chicken

1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large pieces of chicken*
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml (2/3 c.) dry white wine
240ml (1 c.) chicken stock
50g (1/4 c.) dried brown lentils
1/2 tsp dried thyme
85g chestnut mushrooms, halved if large
*The recipe calls for chicken thighs, I used chicken breasts, this might have been why it was drier
http://www.bbcgoodfood.com/recipes/1982/onepot-lentil-chicken


Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, take out of the pan and set aside.

Add the chicken and fry on each side until lightly brown. Set aside with the bacon.

Add the onion and garlic into the pan, if it is too dry you can add a little more oil but I prefer adding some water for a lower calorie options. Cook for 5 minutes. Then stir in the flour and tomato purée, cook over 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.

Toss in the mushrooms, bacon and chicken, pushing them under the liquid. (This is where my chicken went wrong as it wasn’t covered by the liquid like the recipe called for. Cover and simmer for 35 – 45 minutes, or until lentils are tender and the chicken cooked. Check throughout the cooking time to make sure the lentils aren’t sticking to the bottom of the pan. Season with salt and pepper.

“Take the chill off” Chilis, Soups, and Starters

“Put meat on your bones” Stews

“Make room for seconds” Main Dishes

“Can’t say no” Desserts

One-Pot Lentil Chicken #SundaySupper
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Cook time: 
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Serves: 2
 
Ingredients
  • 1 tsp vegetable oil
  • 2 rasher lean dry-cure back bacon, trimmed and chopped
  • 2 large pieces of chicken*
  • 1 medium onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 2 tsp plain flour
  • 2 tsp tomato purée
  • 150ml (2/3 c.) dry white wine
  • 240ml (1 c.) chicken stock
  • 50g (1/4 c.) dried brown lentils
  • ½ tsp dried thyme
  • 85g chestnut mushrooms, halved if large
  • *The recipe calls for chicken thighs, I used chicken breasts, this might have been why it was drier
Instructions
  1. Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, take out of the pan and set aside.
  2. Add the chicken and fry on each side until lightly brown. Set aside with the bacon.
  3. Add the onion and garlic into the pan, if it is too dry you can add a little more oil but I prefer adding some water for a lower calorie options. Cook for 5 minutes. Then stir in the flour and tomato purée, cook over low heat for 2-3 minutes.
  4. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
  5. Toss in the mushrooms, bacon and chicken, pushing them under the liquid. (This is where my chicken went wrong as it wasn’t covered by the liquid like the recipe called for. Cover and simmer for 35-45 minutes, or until lentils are tender and the chicken cooked. Check throughout the cooking time to make sure the lentils aren’t sticking to the bottom of the pan. Season with salt and pepper.

 

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