Chicken Recipes

CHICKEN WITH HERBS AND LENTILS

Chicken baked on lentils and served topped with garlic butter.

INGREDIENTS
4-ounce piece of thick bacon, rind removed, chopped
1 large onion, sliced
2 cups well-flavored homemade or canned chicken stock
bay leaf
2 sprigs each parsley, marjoram and thyme
1 cup green or brown lentils
4 chicken portions
salt and black pepper
2—4 tablespoons garlic butter

SERVES 4

1. Fry the bacon gently in a large, heavy-bottomed flameproof casserole until all the fat runs out and the bacon begins to brown. Add the onion and fry for about another 2 minutes.

2. Stir in the chicken stock, bay leaf, herb stalks and some of the leafy parts (keep some herb sprigs for garnish), lentils and seasoning. Preheat the oven to 3 75°F.

3. Fry the chicken portions in a frying pan to brown the skin before placing on top of the lentils. Sprinkle with seasoning and some of the herbs.

4. Cover the casserole and cook in the oven for about 40 minutes. Serve with a knob of garlic butter on each portion and a few of the remaining herb sprigs.