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Tender chicken thighs simmered with mushrooms, sweet shallots, garlic and rosemary in a rich red-wine sauce. It feels like a proper comfort-food dinner, but it's surprisingly simple to make!
1.
Heat a large pan over medium-high heat and brown the chicken for 3–4 minutes on each side. Remove and set aside.
2.
Add the shallots and mushrooms to the same pan. Cook for 5 minutes.
3.
Add the garlic and cook for 1 minute.
4.
Pour in the red wine and simmer for 2 minutes.
5.
Add the chicken stock, lentils, rosemary and bay leaves. Return the chicken to the pan.
6.
Cover and simmer for 25–30 minutes, until the chicken is fully cooked.
7.
Mix the cornstarch with a little cold water until smooth. Stir it into the sauce and cook for 2–3 minutes, until thickened.
8.
Remove the rosemary and bay leaves, then serve.
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Storage information
Store cooled chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly until piping hot. The cooked dish can be frozen for up to 3 months; thaw overnight in the refrigerator and reheat thoroughly before serving.
Tip
Lower fat: Use skinless chicken breast instead of thighs.
Cost-saving tips
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