Ingredients
· 1 teaspoon vegetable oil

· 2 bone-in chicken thighs, skin removed

· 1 medium onion, thinly sliced

· 1 garlic clove, thinly sliced

· 2 teaspoons plain flour

· 2 teaspoons tomato purée

· 200 ml chicken stock

· 50 g green lentil

· ½ teaspoon dried thyme

· 85 g mushroom, halved if large

Method
Heat the oil in a non-stick wide, shallow pan, add the chicken and fry on each side until lightly brown. Set aside. Tip onion and garlic into the pan and cook for five minutes. Stir in the flour and tomato purée, then stir over a low heat for a couple of minutes. Add the stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for five minutes. Stir in the mushrooms. Add the 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.