1bunchparsley stalks, tied with a string (no leaves) (optional)
200ggreen or brown lentils, I prefer puy lentils, but any variety is fine
1-2tbsplemon juice
oil, to fry
water
salt and pepper
How I make it
Brown the chicken in a heavy based pot over a high heat. The chicken will release its own fat, but add a few drops of oil if needed. Set aside. Add the carrots and cook until slightly charred in places (don’t stir too much or they won’t brown). Set aside.
Turn down the heat and fry the onion until soft but not browned, 8-10 minutes. Add more oil if needed.
Add the chicken, carrots, thyme, bay leaf, parsley stalks (if using) and a little salt and pepper to the pot. Cover with water. Bring to a boil, turn down the heat to a simmer and leave, uncovered, for half an hour.
Add the lentils. Keep simmering until the lentils are soft, 15-25 minutes – the cooking time of lentils can vary quite a bit according to variety, and even from batch to batch. Add more water at times if necessary.
When the chicken is completely tender and the meat easily comes off the bone, remove from the pot. Shred the meat. I usually finely chop some of the browned skin, too, but leave that out if you wish.
Add the shredded chicken back into the pot. Season to taste with lemon juice, salt and pepper. Serve warm.
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