Chicken, cabbage and Puy lentil stew

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Penny Oliver
	Cooking time, Less than 60 minutes
Serving size: Serves 4-6 Ingredients
2 Tbsp	olive oil
4 rashers bacon, cut into chunks
1	red onion, sliced
6	skinless, boneless chicken thighs, cut in half
2 cups	chicken stock
½ cup	Puy lentils
	Sea salt
3 cups	sliced savoy cabbage
½ cup	chopped parsley
1 cup	frozen peas
1 Tbsp	butter

Method
Heat oil In a large, deep frying pan, then fry the bacon over a medium heat for 5 minutes. Add the onion and continue to cook until the onion is soft. Remove bacon and onion from pan and set aside. Brown the chicken in the same pan.

When chicken pieces have browned, turn heat to high and pour in the chicken stock so it sizzles on impact. Return the bacon and onion to the pan and add the lentils. Cover and gently simmer the stew for 15 minutes, stirring occasionally to prevent sticking.

Season with sea salt and some freshly ground black pepper, then add the cabbage, parsley and peas. Stir to combine. Cook for 3 minutes, then stir in the butter. Spoon into bowls and serve with some crusty bread.

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