Notes
Ingredients
Light olive oil/vegetable oil
2 chicken breasts, halved lengthways
1 bay leaf
2 cloves garlic, finely sliced
3 sprigs thyme, leaves picked
1 chicken stock cube
1 tbsp. tomato puree
1 onion, finely chopped
2 carrots, diced
2 sticks celery, diced
250g floury potatoes, thinly sliced
250g pouch cooked lentils (green/Puy)
3 tbsp. Worcestershire sauce
1 tsp. Marmite
Green veg, to serve
Method
Heat a drizzle of oil in a deep frying pan or saute pan over a high heat. Season the chicken with salt, and sear on all sides until golden brown.
Reduce the heat slightly and add the bay leaf, garlic, thyme, stock cube, tomato puree, onion, carrots, celery and 400ml boiling water.
Bring to the boil, then simmer, covered, for 15 minutes.
Meanwhile, boil in the potatoes in salted water for 5 minutes, drain and set aside.
Remove the chicken from the pan and shred with two forks. Set aside.
Add the lentils to the pan and summer for 10 minutes, or until reduced by half. Stir in the Marmite, Worcestershire sauce, shredded chicken and check for seasoning.
Preheat the oven to 180°C fan/200°C/gas mark 6.
Place the chicken mixture into an ovenproof dish. The stock should almost be at the height of the chicken and veg. If lower, top up with water. Top with potatoes, drizzle with oil and cook in the oven for 25 minutes.
Serve with your favourite green veg.