Recipes, reviews & lifestyle

Monday, 9 May 2016

Chicken with Rosemary and Lentils



Now I know this is a bit of a strange dish to be raving about when it's nearly summer, however you have just got to trust me.

This one-pot wonder doesn't come with an over-powering, rich taste that you usually expect from casseroles and the like. The rosemary conjures thoughts of the garden, and brings out a real umami taste from the chicken. The lentils are in two forms; mushy like peas with the taste of chicken stock, and crispy. I always like to eat the crispy bits that become stuck to the bottom of the dish. Who's with me? 
I would say this dish, originally published in the Waitrose Food magazine (Jan 2016), by Hugh Fearnley Whittingstall, is perfect for those summer evenings where you are too busy but still want something fabulous. It's all about the rosemary in this one!

Serves 4

Ingredients

2 tbsp Rapeseed oil 
1 large onion, sliced
4 garlic cloves, chopped
2 rosemary sprigs, leaves picked
200g red split lentils, rinsed
500ml chicken stock
8 skin on, bone-in chicken thighs
Handful of flat leaf parsley

Method

1. Pre-heat oven to 180 degrees, gas mark 4. 

2. In a large, deep frying pan (or your casserole pot if it's flameproof - i didn't want to risk mine as i've already had one crack on me. Read that funny story here after!)on a medium/low heat, add the oil and onion and fry until softened. 

3. Add the garlic and rosemary, and season. Cook gently for 5 minutes.

4. Stir in the lentils and stock.

5. Season the chicken pieces and place skin-side up in the pan/casserole. You need to keep the skin exposed in order for it to go crispy in the oven. Bring to a simmer.

6. If you're using a separate pan, take the chicken out carefully and transfer the rest of it into the casserole, and then carefully place the chicken thighs on top, keeping the skin exposed. Place the casserole, uncovered in the oven, for 1 hour. 

7. Once the chicken is cooked and the lentils are soft, remove from the oven and serve with a scattering of parsley. Enjoy!





I created this post with my link-up Magazine Mondays in mind. It's every Monday and it's a great excuse to cook a recipe you've never tried before. Information on it can be found here. Hope to see you around as I read, comment and promote each post added! 

Jess Cantoni

Also wanted to link up with CookBlogShare and Recipe of the Week.



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