Chicken With Green Lentils |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 2 |
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If you read through my recipes you will find a number of recipes using lentils. Over the past year or so of eating a healthier diet I have come to know and enjoy lentils a great deal. So, when I see a new recipe involving lentils I like to add it to my collection. This one I found in the Winter 2008 version of the BBC Easy Cook magazine. The recipe says that it is able to be frozen. Ingredients:
2 slices bacon, chopped |
1 teaspoon vegetable oil |
2 large skinless chicken thighs, skin removed |
1 medium onion, sliced |
1 garlic clove, sliced |
2 teaspoons flour |
2 teaspoons tomato paste |
5 fluid ounces dry white wine |
6 2/3 fluid ounces chicken stock |
1 2/3 ounces green lentils |
1/2 teaspoon dried thyme |
3 ounces brown button mushrooms, halved |
Directions:
1. Fry the bacon quickly in the oil, then lift onto a plate.
2. Add the chicken and brown on each side. Set aside with the bacon.
3. Tip the onion and garlic into the pan and cook for 5 minutes.
4. Stir in the flour and tomato paste, then stir over a low heat for 3 minutes.
5. Add the wine, stock, lentils and thyme.
6. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
7. Stir in the mushrooms, bacon and chicken.
8. Cover and simmer for 25 minutes, until the lentils are tender and the chicken cooked.
9. Season and serve.
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