This is a lovely stewy dish from the book Just One Pot by Lindsey Bareham which I’ve recommended before. I made this on Tuesday for Fig and I to accompany our Doctor Who viewing. (We watched Mysterious Planet, for those of you who are interested.) It’s a really tasty stew and is great on a cold autumn day.
2 red onions, sliced
2 large garlic cloves, roughly chopped
25g of butter
1 tablespoon of cooking oil
1 large leek, sliced
2 carrots, grated
2 bay leaves
400g of chicken thighs, sliced
1 teaspoon of thyme leaves
300g of tomatoes, skinned, cored and cut in half
400g can of green lentils
A generous squeeze of lemon juice
100g of bacon, sliced into sticks (I actually had some bacon lardons in the fridge so I used them)
1 tablespoon of chopped parsley
100g of frozen peas
Melt half the butter in a large saucepan over a medium heat and add some of the olive oil. Pop the onion and garlic in the saucepan, season well with salt and pepper a fry for 5 minutes until soft.
Add the chopped leek, grated carrot and bay leaves to the onion and garlic, stir well to combine and fry for 5 minutes.
Whilst this is cooking sprinkle the thyme leaves over the chicken pieces and skin, core and halve the tomatoes. Drain and rinse the lentils.
Add the chicken to the saucepan and fry until browned all over.
Add the tomatoes, crushing them down to break them up. Squeeze over the lemon juice and continue to cook for about 10-15 minutes until the tomatoes make a juicy sauce.
Add the lentils and frozen peas and cook for 5 more minutes until the lentils and peas are cooked through.
Whilst this is happening fry the bacon pieces/lardons until they are lovely and crispy.
Stir the chopped parsley into the stew, adjust the seasoning to taste and then serve, topped with the bacon pieces.
I served this with wasabi mash.
This is a delicious stew, full of lovely flavours and textures and is really warming and comforting. The original recipe uses celery instead of leek but I don’t like celery!