British Obesity Society  Charity Registration No 1144564 - Scotland No SC042857
Company Registered in England & Wales No 7736473 |  Registered address: Foxbourne Business Centre, Heath Mill Close, Wolverhampton, WV5 8EX



Help us raise funds so we can continue to create a healthier nation and change the lives of those affected by obesity.


© 2017 British Obesity Society

Terms & Conditions

Privacy Policy

Cookie Policy

Contact us

One-pot lentil chicken



1 tsp vegetable oil

2 rasher lean dry-cure back bacon, trimmed and chopped

2 large bone-in chicken thigh, skin removed

1 medium onion, thinly sliced

1 garlic clove, thinly sliced

2 tsp plain flour

2 tsp tomato purée

150ml dry white wine

200ml chicken stock

50g green lentil

½ tsp dried thyme

85g chestnut mushroom, halved if large




Heat the oil in a non-stick wide, shallow pan, 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 simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.



kcal 360 | fat 10g | saturates 3g | carbs 14g | sugars 0g | fibre 2.5g | protein 41g | salt 2.4g



Share on Facebook
Share on Twitter
Please reload