Spare Veges Chicken Casserole With Puy Lentils

READY IN: 2hrs


  • For the lentils
  • 175
    g puy lentils, rinsed
  • 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
  • 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.