One Pot Chicken with Lentils & Rosemary

Posted on January 3, 2017

Serves 4 people

Equipment

oven proof dish

Prep time

10m

Cook Time

60m

I’m all about simple and uncomplicated cooking with big flavour. This recipe comes from one of my food hero’s, Hugh Fearnley-Whittingstall who sums up everything I love about food and the construction of it. Since discovering this dish; it graces my table at least once and month and could not be easier, or quicker to get on the table. A one pot winter warmer that will see you the post Christmas season and beyond very nicely.

Ingredients

2 tas

rapeseed or olive oi
1 large onion, sliced
4 garlic cloves, chopped
2 rosemary sprigs, leaves picked
200 gm

red lentils, rinsed
500 ml

chicken stock
8 skin-on, bone-in, free range chicken thighs
handful chopped flat leaf parsley for garnish

Instructions

Pre-heat the oven to 200, or 180 fan.
Choose a flameproof casserole dish or a wide oven proof pan that will hold all of the chicken pieces snugly.
Put the casserole on a medium low heat, add the oil and gently fry the onion for 6-8 minutes, stirring often until soft.
Add the garlic and rosemary and cook gently for a further 5 minutes.
Stir in the lentils and stock.
season the chicken pieces and place skin side up in the casserole. You want most of the chicken skin to remain exposed above the liquid in the dish so it can brown in the oven.
Bring to a simmer on the hob, then transfer to the oven and bake for 1 hour.
Check that the chicken is cooked and the lentils are soft. If not, return to the oven for a further 10 - 15 minutes and test again.
Taste the lentils and check for seasoning adding more salt and pepper if needed. Serve scattered with the parsley if using with a side of greens or a salad.