1 tsp vegetable oil

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

2 large bone-in chicken thighs, 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 lentils

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.