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One-pot chicken, tomato and lentil

This easy one-pot dish can be made with drumsticks or thighs - or whole chicken legs. It makes a simple, tasty supper. Serve it with crusty bread, mashed potatoes or rice.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 small chicken thighs &/or drumsticks or 4 large
  • 1 Tbsp olive oil
  • 1 small bunch of thyme
  • 1 clove of garlic minced
  • 3 rashers of bacon
  • 1 tin green lentils 400g
  • 200 g cherry tomatoes
  • 100 ml chicken stock

Method
 

  1. Preheat the oven to 200°C.
  2. Cut the bacon into thin strips. Slice the leek and drain the lentils.
  3. In a heavy-based, oven-proof dish, heat the oil, brown the chicken legs on each side, then transfer them to a plate.
  4. Add the bacon, fry until crispy, then add the leek and garlic.
  5. Put 4-5 sprig of thyme aside, add the leaves of the rest to the he pan. Stir for 2 minutes, then pour in the stock. Return the chicken to the dish. Add the lentils and tomatoes. Gently stir, then place the chicken legs on top of the vegetables. Put the thyme on top and season to taste.
  6. Put the dish in the oven and bake for about 15-20 minutes.
  7. Serve warm with bread, mashed potatoes or rice.