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.