My original plan was to cook chicken with lentils in my usual manner, and as explained in this blog post.
However this time decided (as I was cooking) to cook something slightly different. Firstly the chicken wasn’t entirely suitable for grilling in my original recipe, as I was using skinless and boneless thigh pieces. So I went with cooking them in the pan that I would normally use for the lentils.
The chicken was added first and browned. I then added some pancetta, chopped red onion and some chopped courgette. This was then cooked for a few minutes. I then added some chicken stock. I let this cook for about ten minutes.
It was at this stage that I decided to change my recipe. I added some frozen peas and some chopped sun dried tomatoes, and let the dish cook for another five minutes.
I then added the tinned green lentils and half a pot of creme frache. This was then brought back to the simmer to ensure that the lentils are heated through and the creme frache mixed through.
I then served the dish.