750 g chicken thighs, skin removed 1 mediumonion, chopped
1 clove garlic, crushed
1/2 cup white wine
1 X 875g can peeled tomatoes
2 potatoes, peeled and diced
1 carrot, sliced
300 g mushrooms, sliced
1/2 cup red lentils
1 cup reduced fat natural yoghurt
1 tablespoon cornflour, (gluten free)
2 tablespoons chopped fresh parsley
canola or olive oil spray
1. Spray a large non‐stick saucepan with oil and heat.
Brown the chicken on both sides.
2. Add the onion, garlic and wine and cook for 1 to 2 minutes.
3. Add the tomatoes, potato, carrot, mushrooms and lentils and simmer covered for 35 minutes or until chicken is cooked through and lentils are tender.
4. Combine yoghurt, cornflour and parsley and add to the pan. Reheat without boiling. Serve with a green salad and crusty bread.
Make it happen.