Chicken casserole: Braised chicken with lentils

Name: Chicken casserole: Braised chicken with lentils
Cook time: 1 h
Yield: 4-6
Cuisine: Italian
Ingredients: 5g dried porcini; 1/3 cup olive oil; 1 onion, chopped; 3 cloves garlic, finely chopped; 1 celery stalk, finely chopped; 1 bay leaf; 1 tbsp chopped thyme leaves; ½ tbsp chopped rosemary leaves; 1 tsp sea salt; 2 tbsp tomato paste; 1 tbsp plain flour; 1 cup light-bodied red wine; 1 cup chicken stock (gluten-free, if required); 6 large boneless chicken thighs, skin on; 40g unsalted butter; 1 carrot, diced; 2 parsnips, diced; ½ small celeriac, diced; 4 cavolo nero leaves, ribs removed, leaves shredded; For the lentils; 280g puy lentils, rinsed (or tinned); 1 tbsp extra virgin olive oil; 1 tsp sea salt; 2 cloves garlic, smashed; 1 sprig thyme

Neil Perry

July 29, 2016

Time:30 mins - 1 hourServes:4-6

With this chicken recipe, you could try duck legs instead of chicken. They will take a little longer and should be cooked until the meat is falling off the bone. You can also add heat with a couple of chopped red chillies or a teaspoon of chilli flakes. And if you want to save time, use tinned lentils – just drain, wash and add at the end.

Ingredients

5g dried porcini
1/3 cup olive oil
1 onion, chopped
3 cloves garlic, finely chopped
1 celery stalk, finely chopped
1 bay leaf
1 tbsp chopped thyme leaves
½ tbsp chopped rosemary leaves
1 tsp sea salt
2 tbsp tomato paste
1 tbsp plain flour
1 cup light-bodied red wine
1 cup chicken stock (gluten-free, if required)
6 large boneless chicken thighs, skin on
40g unsalted butter
1 carrot, diced
2 parsnips, diced
½ small celeriac, diced
4 cavolo nero leaves, ribs removed, leaves shredded
For the lentils
280g puy lentils, rinsed (or tinned)
1 tbsp extra virgin olive oil
1 tsp sea salt
2 cloves garlic, smashed
1 sprig thyme

Method

Step 1
Soak porcini in a cup of hot water for 10 minutes. Strain and reserve liquid. Chop porcini.
Step 2
Heat 2 tbsp oil in a large cooking pot on a medium heat. Add onion, garlic, celery, herbs and salt. Cook for 5-7 minutes until starting to turn golden. Add tomato paste and flour and stir for 3-5 minutes, then add wine and chopped porcini. Bring to boil, then simmer for five minutes. Add stock and porcini liquid, then return to a boil.
Step 3
Heat 2 tbsp oil in large frypan over a medium-high heat. Place half the chicken thighs in the pan, skin side down, and fry for about 3-5 minutes until skin is golden. Turn and cook for another minute, then remove and reserve. Repeat with remaining chicken.
Step 4
Drain off excess fat from frypan and add butter. When melted, add carrot, parsnip and celeriac. Cook over a medium-high heat, stirring occasionally, for 5-7 minutes until golden.
Step 5
Place reserved vegetables into the pot and chicken thighs on top, skin side up. Bring to a boil, then lower heat and simmer gently for 15 minutes.
Step 6
Meanwhile, place lentils in a saucepan, cover with water and add olive oil, salt, garlic and thyme. Simmer over a medium heat for 20 minutes or until tender. Drain and discard garlic and thyme.
Step 7
Add lentils into stew, along with the cavolo nero. Simmer until cavolo nero has softened, about 3-5 minutes, then serve.