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Puy Lentil, Chicken & Mushroom Hot Pot

Puy Lentil, Chicken & Mushroom Hot Pot

This wonderful winter warmer is the perfect dish that works beautifully with Puy lentils

By Alex Mackay

  • Serves 4

  • 30 minutes

  • 2 pans

  • Proficient

Whole Chestnuts



  1.  Pre-heat your oven to 190c / rack position on middle shelf
  2.  Heat the vegetable oil in a large frying pan. Put a baking tray with slightly raised sides, just large enough to hold the chicken, in your oven
  3.  Season the chicken breasts. Add them to the frying pan, skin side down. Fry over a a medium to high heat for 4 minutes or until the skin is golden
  4.  Transfer the chicken, skin side onto the baking tray and roast for 12 minutes
  5.  Add the baby chestnut mushrooms to the pan and sauté for 2 minutes over a high heat
  6.  Add the chicken stock, porcini mushrooms, soy sauce and tomato puree to the pan. Boil to reduce by half
  7.  Add the cream and bring to the boil. Add the chestnuts and lentils, bring back to the boil and simmer just enough to warm them through.  Take the pan off the heat
  8.  Stir in 2 thirds of the parsley. Season to taste. Once the chicken is cooked, transfer it and it’s cooking juices into the pan. Brush with the sauce
  9.  Leave to sit off the heat, for 2-3 minutes. Slice the chicken if you want to. Sprinkle the remaining parsley over the top and serve

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