Chicken, Lentil & Leek One Pot Wonder

  • Chicken, Lentil and Leek One Pot Wonder - Baby Food Recipe Recipe
  • 10-30 minutes to prepare
  • 60+ minutes to cook
  • 4 adults and 1 baby
  • Can be frozen
  • How to make

A splash olive oil for cooking
4 chicken thighs with skin and bone
1 onion
4 leeks
2 cloves of garlic
150g dried green lentils
1 lemon juice
3 tsp Dijon mustard
2 tsp mixed dried herbs
500ml hot vegetable or chicken stock (ideally homemade with no added salt, or a low salt alternative)
150g quinoa
200g frozen peas
1 tbsp fresh tarragon (optional)
Small pot of double cream (optional - to add to sauce at the end)

Step 1

Add a small splash of olive oil to a large heavy based pot with a lid. Add the chicken thighs in their skin and lightly brown over a medium to high heat, then remove to a side plate

Step 2

Finely chop the onion and leeks and crush the garlic. Add a splash more olive oil to the pot, reduce heat to medium/low, and gently sauté the onion and leeks for 5 minutes until beginning to soften. Add the garlic for another minute

Step 3

Rinse the lentils well, then add to the pot with the lemon juice, mustard and dried herbs. Add the chicken thighs back to the pot, cover with stock and stir well (you may need to add extra stock or water to ensure everything is covered). Bring to a gentle boil, then reduce the heat to low. Cover with a lid and cook slowly for at least an hour (the longer this recipe cooks the richer the flavour, but you may need to add a little water if it starts to dry out)

Step 4

Remove the lid and add the quinoa to the pot, ensuring it is submerged under the liquid. Continue to cook without the lid for another 20 minutes or until the quinoa is cooked and looks like open spirals, the sauce has reduced further (add a little more water if required). Add the peas to the pot for the final 5 minutes of cooking time

Step 5

To serve, carefully remove the chicken thighs from the pot to a chopping board. Discard the skin then flake the tender meat off the bone. Using a knife or scissors, cut into bite size pieces suitable for the age of your child. Add the chopped meat back to the pot and stir through

Step 6

Serve in bowls with a little chopped fresh tarragon. You could also stir in an optional drizzle of double cream to make the sauce a little richer and creamier


  • Mustard

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Recipe notes

If you don't have any quinoa, you can supplement this with any grain of your choice, just add towards the end of cooking, and adjust the cooking time according to the packet instructions. Nb. If you choose to use rice, avoid reheating this recipe. You can mash or blend the stew if your little one still prefers a puréed texture. Try gradually introducing a few lumps to get them used to them.

If you freeze this dish then defrost thoroughly and reheat until piping hot.

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