If you’re joining Stoptober, this dish might just be what your body and mind are craving: something honest, hearty, and made with care. While the world rushes, this stew simmers slowly, filling the kitchen with that comforting mix of thyme, bacon, and wine that feels like home.

When you give up smoking, food begins to taste different. The simplest ingredients come alive again, and that first spoonful of a real home-cooked meal can feel almost restorative. Here, tender chicken, earthy lentils, and a splash of port wine come together into something quietly rich and deeply grounding. It’s the kind of supper that asks nothing of you except to sit down, take a breath, and enjoy the warmth that follows.

Slow-Cooked Chicken with Port Wine, Lentils & Pancetta
Serves 4–6 | Prep time: 20 minutes | Cook time: 3½ hours (low setting)

Ingredients

     • 200 g French-style green lentils (such as Puy lentils), rinsed and drained

     • 2 tbsp olive oil

     • 8 chicken drumsticks (approx. 1.1 kg)

     • 2 medium leeks, white parts only, thinly sliced

     • 1 medium yellow onion, finely chopped

     • 1 small red or green pepper, deseeded and diced

     • 2 medium carrots, halved lengthways and sliced thinly

     • 2 celery stalks, thickly sliced

     • 85 g pancetta, chopped coarsely

     • 70 g tomato purée

     • 600 ml port wine

     • 350 ml good-quality chicken stock

     • 4 sprigs fresh thyme

     • 1 tsp smoked sweet paprika

     • 150 g frozen peas, thawed

     • Sea salt and freshly ground black pepper, to taste

      • Fresh flat-leaf parsley, for serving

Directions

1. Heat the olive oil in a large frying pan over medium heat. Add the chicken drumsticks in batches and brown them on all sides (about 10 minutes per batch). Transfer the browned chicken to your slow cooker.

2. In the same pan, add the pancetta and cook for 3–4 minutes until crisp. Add the leeks, onion, red pepper, carrots, and celery, and cook for 5 minutes until softened. Stir in the tomato purée and paprika, then cook for another 2 minutes to deepen the flavour.

3. Pour in the port wine and stir well, scraping up any browned bits from the bottom of the pan. Add the chicken stock, thyme, and lentils. Bring to a gentle simmer, then pour everything into the slow cooker.

4. Cover and cook on low for 3 hours or until the chicken is tender and the lentils are soft.

5. Discard the thyme sprigs. Stir in the peas and let the stew rest for 5 minutes. Season generously with salt and pepper. Sprinkle with fresh flat-leaf parsley before serving.

6. Serve with buttery mashed potatoes, creamy polenta or crusty bread.

Hints & Tips

     ⁃ Make Ahead: The night before, brown the chicken and sauté the veg and pancetta, then cool completely. Refrigerate the cooked base and measured lentils and stock separately for up to 24 hours. In the morning, add everything to the slow cooker and cook as directed.

     ⁃ Leftover: This stew tastes even better the next day as the flavours deepen and mingle beautifully. Let it cool completely before storing in an airtight container in the fridge for up to three days. The lentils will absorb more of the broth as it rests, giving you a thicker, even richer stew. Reheat gently on the hob, adding a splash of stock or water if needed.