This is a quick and easy one-pot dish – great for a mid week meal, but good enough for showing off if you’re entertaining.
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| Prep Time | 15 minutes |
| Cook Time | 75 minutes |
| Servings |
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Ingredients
- 2 tbsp rapeseed oil
- 1 large onion sliced
- 4 Garlic cloves chopped
- leaves from 2 sprigs of rosemary
- 200 g red lentils well rinsed
- 500 ml chicken or veg stock
- 8 skin on, bone in chicken thighs, or 1 medium chicken, jointed into 6-8 pieces
- Sea salt and freshly ground black pepper
- flat leaf parsley chopped, to finish
Ingredients
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Instructions
- Preheat the oven to 180oC.
- Heat the oil in a casserole dish on a medium-low heat, then add the onion and cook, stirring regularly for 6-8 minutes until it begins to soften.
- Add the garlic, rosemary and some salt and pepper and cook gently for a further 5 minutes, then stir in the lentils and stock.
- Season the chicken thighs and place them skin side up in the casserole, leaving most of the chicken skin exposed above the liquid.
- Bring to a simmer on the hob, then transfer to the oven and bake, uncovered for 1 hour.
- Check that the chicken is cooked through and the lentils are soft. If not, return to the oven until the are.
- Served scattered with parsley and some steamed greens on the side.
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