This easy one pot is a family favourite, adapted from River Cottage’s Light & Easy cookbook.
- 2 tbsp Cold Pressed Rapeseed Oil
- 1 Large (or 2 Small) White Onion(s), thinly sliced
- 4 Large Garlic Cloves, thinly sliced
- 3 Fresh Rosemary Sprigs
- Sea Salt & Freshly Ground Black Pepper
- 200g Red Split Lentils
- 500ml Chicken Stock (I use a whole stock cube or you can make your own fresh)
- 6-8 Bone in, Skin on Chicken Thighs
- Small Handful Flat Leaf Parsley, chopped
- Pre-heat the oven to 180 degrees.
- Heat the rapeseed oil in the bottom of a large, heavy bottomed casserole dish over a medium heat.
- Add the onions and cook until softened.
- Add the garlic and the rosemary sprigs, season well with salt and pepper, and stir. Cook until the garlic is also soft.
- In a sieve, rinse the lentils under a cold tap until the run off water runs clear and is no longer cloudy. Add the lentils to the pan and stir until they are well coated with oil and cook for about a minute, stirring every few seconds.
- Stir in the hot stock.
- Arrange the chicken thighs in casserole dish, skin up with the skin above the liquid so that the skin has a chance to crisp up while cooking. Season the skins with salt and pepper, and transfer the dish, uncovered to the oven.
- Cook for an hour, checking that all the liquid has not evaporated and the lentils are not drying out half way through. If it looks like there is not any liquid left, pour a bit of hot water from the kettle around the chicken.
- If you’re planning to serve this up to a crowd, scatter the casserole with chopped parsley and dish up at the table; with the lentils turned to mash (fish the rosemary sprigs out as you dish up) this is not the most attractive dish, in spite of its fantastic flavour out of the casserole dish. However, if you’re just serving it up to family, you can give a bit of flourish to each individual plate by finishing them with the parsley. This also goes well with a side of green beans.