Country Chicken With Lentils - chicken

Method

• 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.