Friday, 13 March 2015

Chicken with Lentils and Rosemary

I thought that this would be bland and tasteless but actually it turned out to be a very tasty little dish.

Chicken with Lentils and Rosemary (from River Cottage Light and Easy)
(Serves 4)

2 tbsp oil
1 large onion, sliced
4 garlic cloves, chopped
leaves from 2 sprigs rosemary
200g lentils
500ml chicken or veg stock
8 chicken thighs
salt and pepper

Preheat the oven to 180C. Put a casserole on a medium low heat. Add the oil, then the onion and cook, stirring regularly, for 6-8 mins until it begins to soften. Add the garlic, rosemary and some salt and pepper. Cook gently for a further 5 mins, then stir in the lentils and stock.

Season the chicken thighs and place skin side up in the casserole. Bring to a simmer on the hob, then transfer to the oven and bake uncovered for 1 hour. The chicken should be cooked through and the lentils are soft. If not return to the oven for 10-15 mins.

Serve scattered with chopped parsley with steamed greens and broccoli.

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