Sun, 4 October 2020
Simon's Chicken & Lentil Casserole
(serves 4)
Ingredients:
6 Chicken thighs, on the bone
1 Leek, washed and chopped
1 Carrot, diced
1 Onion, sliced
2 Garlic Cloves, crushed
1 glass of white wine
800mls chicken stock
5 Tbsps green lentils
2 Tbsps plain flour
2 Tbsps Tomato puree
Handful of chopped fresh Parsley
Salt & Pepper to taste
Method:
1. Start by browning off the chicken thighs, so in a pan add a little oil, and season the chicken, and fry on a medium heat until they are nice and golden. Remove and set aside.
2. In the same pot, add your onion and carrot, and cook for 5-7 mins, then add the garlic (crushed) and cook for another minute.
3. Add the leeks, season, and cook this veg mix for another 5 mins. Add the lentils, then the tomato puree, and cook out for 1 minute, adding the flour and then cooking for another minute.
4. Add the white wine, and the chicken stock, and stir through.
5. Add the chicken, and half of the fresh parsley, cover the pot and cook on a low heat for one hour and 30 mins.
6. To serve, pop the chicken in a bowl, cover with the sauce, and garnish with the remaining parsley.
