I find many people turn their noses up at lentils, I wish they wouldn’t as they are such a fantastic source of protein and cooked my way taste awesome too, then served with the most delicious Cider Chicken – hello winner winner chicken dinner!
Ingredients
| 8 | Boneless chicken thighs, skin on (Main) |
| 1 Tbsp | Extra virgin olive oil |
| 1 Tbsp | Butter |
| 1 serving | Salt and pepper, to taste |
| 7 | Garlic cloves, minced |
| 1 large | Onion, diced |
| 1 stick | Celery, diced |
| 200 g | Bacon, diced |
| 100 ml | Red wine vinegar |
| 1 Tbsp | Coconut sugar |
| 250 ml | Cider |
| 7 cups | Chicken stock (Main) |
| 1 sprig | Fresh thyme |
| 600 g | Lentils, rinsed under cold water (Main) |
| ¼ cup | Cream |
| 1 small bunch | Marjoram, chopped |
| 6 pieces | Bread, to serve |
Directions
- Preheat oven to 180°C.
- Heat a large frying pan over medium-high heat and add olive oil and butter. Brown chicken thighs, turning, until golden all over then transfer to an ovenproof dish, retaining cooking oil in pan. Season chicken with salt and pepper and roast for 10 minutes. Remove from oven and set aside.
- Add garlic, onion, celery and bacon to pan. Sauté on a medium heat for approximately 8 minutes until bacon is cooked and onion is soft. Add vinegar, sugar, cider, stock, thyme and lentils. Bring to a simmer and cook for 35 minutes.
- Stir in cream then season to taste with salt and pepper.
- Stir in marjoram then serve with the warmed cider chicken and bread (I used sourdough).
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