Prep 15 mins
Cook 50 mins
- 4 chicken legs
- salt & freshly ground black pepper, to taste
- 2 leeks, carefully washed, dried and chopped
- 6 garlic cloves, finely chopped
- 2 carrots, finely diced
- 2 sticks celery, finely diced
- 2 tablespoons olive oil
- 275 g green lentils
- 150 ml red wine
- 2 bay leaves
- 3 tablespoons fresh flat leaf parsley, chopped
- Cut the chicken legs in half so that you have 4 thighs and 4 drumsticks. Season well.
- Carefully wash, dry and chop the leeks. Discard the tough outer green leaves. Peel and finely dice the carrots. Trim and finely dice the celery.
- Heat the oil in a large (preferably non-stick) pan, add the chicken and fry for 7-8 minutes, turning frequently, until browned. Remove the chicken with a slotted spoon, add the leeks and garlic to the pan, cook over a low heat for 3-4 minutes, or until softened. Add the diced carrot and celery and cook for 5-6 minutes, or until both are a light brown.
- Remove the chicken to the pan and stir. Add the lentils and the wine, and season to taste. Add enough cold water to cover the lentils. (At this point, I usually add more wine: some water and some wine). Bring to the boil, stirring.
- Add bayleaves. Cover and cook over a low heat for 30 minutes, or until the chicken and lentils are cooked and tender. Stir in the chopped parsley and serve immediately.
- Chef's Note: Lentils can take longer to cook if they have been stored for a long time. If the lentils are still firm at the end of the cooking in step 5, simmer for another 5-10 minutes.
An exceptionally flavorful dish! I subbed the red wine for chicken broth - what I had in the house. But still, this was great! I used French green lentils, added a shallot (had to use it) along with the leeks, and made as directed. Very filling, great stuff! Made for Newest Tag Game.