An easy one-pot supper for a cold night, this is started off on the hob, then transferred to the oven to bake. A sturdy casserole, or any good pan that's both flameproof and ovenproof, is the ideal vessel. (the orange Le Cruset mid-size pot is perfect). Credits to Hugh Fearney-Whittingstall "Light & Easy" cookbook.
Preheat the oven to 180 degrees C/Gas 4. Choose a flameproof casserole dish or a wide, ovenproof pan that will hold all the chicken pieces snugly but comfortable.
Put the casserole on a medium-low heat. Add the oil, then the onion and cook, stirring regularly, for 6-8 minutes until it begins to soften. Add the garlic, rosemary and some salt and pepper, Cook gently fo r a further 5 minutes, then stir in the lentils and stock.
Season the chicken thughs and place skin side up in the casserole. You want most of th echicken 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, uncovered, for 1 hour. Check that the chicken is cooked right through and the lentils are soft. If tnot, return to the oven for 10-15 minutes and test again. Skim off any excess fat from the surface.
Taste the lentilly liquor and add more salt or pepper if needed. Serve, scattered with the chopped parsely, just as it is or with steamed broccoli or spring greens on the side.
Wild rabbit is a delivious lean meat, and a young specimen, skinned and jointed (just ask your butcher) works very well in this recipe in the place of the chicken. A couple of rashers of streaky bacon, cut into thick matchsticks, can be sweated with the onions and will help to keep the rabbit tender.
Ensure the chicken is out of the liquid and you end up with crispy / roast chicken - awesome.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 545.7mg||14 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 18.6g|
|Protein 13.5g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 196
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.