1. Rinse the porcini, put into a bowl and cover with hot water, soak for 10 minutes. Strain and pat dry, reserving any liquid and roughly chop. Rinse and soak the sun dried tomatoes for 10 minutes. Drain and roughly chop.

2. Heat the oil in a large deep frying pan, add the chicken and cook until golden on each side, remove from the pan and set aside.

3. Put the porcini, shallots and garlic in the pan and fry for 2 minutes, stirring. Pour in the wine and boil for 1 minute. Make the porcini liquor up to 400ml with chicken stock and add to the pan with the lentils, bayleaf, thyme and tomatoes. Bring to simmer then place the chicken portions on top. Cover the pan and allow to simmer for 45 minutes or until the lentils are tender. If there is too much liquid, remove the lid at the end of the cooking time and allow it to evaporate.

4. Before serving remove the bay leaf and season with salt and pepper.