Lentil & Tomato Stew with Chicken

This quick and easy stew will soon become your go to recipe this winter as you can switch it up with sausages for two recipes from one.

Preparation time: 5 minutes - Cooking time: 25 minutes - Total time: 30 minutes - Serves: 4

1 tbsp olive oil
500g pack British chicken breast fillets, sliced
2 essential Waitrose Red Onions, thinly sliced
3 cloves garlic, crushed
400g can essential Waitrose Plum Tomatoes
400g can essential Waitrose Lentils In Water, drained
75g essential Waitrose Pitted Black Olives In
Brine, drained and roughly chopped

Shop Ingredients from Waitrose

1. Heat the oil in a large shallow saucepan for frying pan and gently fry the chicken and onions for 10 minutes until browned, stirring frequently. Add the garlic and fry for a further 1 minute.

2. Add the tomatoes, lentils, olives and 150ml water and bring to a gentle simmer. Cover with a lid and cook for 12-15 minutes until the chicken is thoroughly cooked (no pink meat) and the sauce has thickened slightly. Season to taste and serve.

Cook's tip
Lentils go well with sausages too. Add a drained can of lentils to a pan of cooked sausages and sliced onions, then add a splash of red wine. Serve with mashed potato.
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