Braised Chicken with Red Onions

Braised Chicken with Red Onions   

Core Recipe

Serves 4

2 red onions, cut into wedges

1 bay leaf

few sprigs thyme

300ml hot chicken stock

frylight (or use oil from allowance)

4 x 150g skinless chicken thighs

4 garlic cloves

75g red lentils

Throw onions, bay leaf, thyme and stock into a flameproof casserole.  Simmer 15mins.

Spray a non-stick pan and fry the chicken thighs until golden, approx 10 mins, turning.

Transfer chicken to the pan of stock and add the garlic and lentils.  Season and cook for 30 mins over a low heat.

Serve with steamed cabbage.

Tip: If you want to use some points you could use 150 ml stock and 150 ml white wine.  This would be 1½ pts for the whole recipe.