Chicken, Lentil and vegetable hot pot

You will need
· 500g chicken thighs (A little stingy if you live with gannets like me)

· 1 tablespoon olive oil

· 1 garlic clove, crushed (I used two)

· 1 x pack casserole selection (I used a frozen diced pack)

· 2 carrots, peeled and chopped (Didn’t bother)

· 320g green lentils ( I used a tin)

· 500g tomato and herb sauce

· 1 chicken stock cube

Method

1. Skin 500g chicken thighs and fry in a flame-proof, non-stick casserole dish or pot with 1 tablespoon olive

2. oil until browned, then remove and set aside.

3. Lightly fry 1 clove garlic in the casserole dish. Peel the vegetables from the casserole selection pack and chop into small chunks, then add to the garlic. Add the extra 2 carrots,

4. Fry for 5 minutes.

5. Add 320g green lentils to the dish along with 500g tomato and herb sauce. Stir in 750ml chicken stock, made with 1 chicken stock cube.

6. Return the chicken to the dish. Cover and cook on a low heat for 30 minutes or until everything is tender and cooked through

7. I found that 30 minutes was fine, though left it on for longer by accident and the sauce was nice and thick.