Prep 30 mins
Cook 1 hr 30 mins
My boyfriend & I first had Puy Lentils at a restaurant in Paris (L'Ambassade d'Auvergne) & thought they were fantastic. This recipe uses chicken, lentils & any leftover veges you have - we get a weekly organic box so on a Wednesday (the night before the delivery for the week) we have odd amounts of veges left that we don't want to waste. This is how this recipe came about. I used carrots, cabbage, mushrooms etc, but just use whatever you have on hand. If you don't have Puy Lentils, brown can be substituted. You can also reduce the garlic if 4 cloves sounds like a bit much!
For the lentils
- 175 g puy lentils, rinsed
- 1 bay leaf
- 1 liter cold water
- 1 vegetable stock, cube crumbled
For the casserole
- 2 tablespoons olive oil
- 700 g chicken, bone in portions
- 4 garlic cloves, finely chopped
- 1 large onion, roughly chopped
- 200 g bacon, chopped roughly
- 4 teaspoons dried thyme
- 3 cups assorted fresh vegetables, roughly chopped (see note above)
- salt & pepper
- 2 bay leaves
- 1 cup of good quality vegetable stock
- 1 tablespoon softened butter
- 4 teaspoons flour
- 100 ml cream
- Heat the oven to 180 degrees Celsius.
- Place the lentils, bay leaf, water and crumbled stock cube in a saucepan. Heat until just boiling, then reduce the heat and simmer for 15 minutes. Drain and set aside.
- Whilst the lentils are cooking, heat 1T of the olive oil in a stove top to oven pan (like Le Creuset etc).
- Brown the chicken & remove from the pan.
- Saute the onions & garlic in the same pan until translucent. Remove from the pan.
- Add the bacon (and the extra olive oil if necessary) and brown.
- Return the chicken & onions/garlic to the pan & add the thyme, vegetables & lentils. Stir to combine.
- Add salt & pepper to taste, along with the bay leaves and stock (because I have a Le Creuset pan I don't need as much stock, however you may wish to add a little bit more during cooking).
- Cover and cook for 30 minutes.
- Make a paste with the flour & butter, and after 30 minutes whisk this through the casserole to thicken. Return to the oven and cook for another hour, or until the vegetables are just softened.
- Stir through the cream, grind over extra black pepper if necessary, and serve.