Chicken with Lentils and Rosemary
From ‘River Cottage Light and Easy’ by Hugh Fearnley-Whittingstall
Servings Prep Time
4 15minutes
Cook Time
75minutes
Servings Prep Time
4 15minutes
Cook Time
75minutes
Ingredients
Instructions
  1. Preheat the oven to 180oC.
  2. Heat the oil in a casserole dish on a medium-low heat, then add the onion and cook, stirring regularly for 6-8 minutes until it begins to soften.
  3. Add the garlic, rosemary and some salt and pepper and cook gently for a further 5 minutes, then stir in the lentils and stock.
  4. Season the chicken thighs and place them skin side up in the casserole, leaving most of the chicken skin exposed above the liquid.
  5. Bring to a simmer on the hob, then transfer to the oven and bake, uncovered for 1 hour.
  6. Check that the chicken is cooked through and the lentils are soft. If not, return to the oven until the are.
  7. Served scattered with parsley and some steamed greens on the side.