Joe's Chicken and Red Lentil Casserole with Vegetables

Mon, 18 January 2016

Joe's Chicken and Red Lentil Casserole with Vegetables

 

INGREDIENTS:

2 tsp rapeseed/sunflower /vegetable oil (up to you)

4 rasher lean back bacon, trimmed and chopped

4 large bones-in chicken thigh, skin removed

1 medium onion, thinly sliced

2 garlic clove, thinly sliced

2-3 tsp plain flour

3 tsp tomato purée

300ml dry white wine

400ml chicken stock

100g red lentils

 

METHOD:

Heat the oil in a non-stick, oven friendly, casserole dish, add bacon and fry briskly 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, lentils and thyme.

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 bring back to the boil, then remove from the cooker and place in oven of 180c for 40-45 minutes ensuring the chicken is fully cooked through.  

Season with salt and pepper, enjoy