Chicken Stew

Name: Chicken Stew
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Onions; 4 Garlic cloves; 2 Branch/s Rosemary; 5 Stem/s Thyme; 5 Sage leaves; 4 Stem/s flat leaf parsley; 1 Free range chicken (à 1,5-1,8 kg); 2 TEASPOONS soft butter; 7-10 Tbsp sea salt, black pepper from the mill; 1 TABLESPOON vegetable oil; 225 g red lentils; 750 ml Chicken broth; 1,5 Organic lemons

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Strong herbs, lean protein and lots of free time: because chicken and lentils stew in the oven for a whole week

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Onions
4 Garlic cloves
2 Branch/s Rosemary
5 Stem/s Thyme
5 Sage leaves
4 Stem/s flat leaf parsley
1 Free range chicken (à 1,5-1,8 kg)
2 TEASPOONS soft butter
7-10 Tbsp sea salt, black pepper from the mill
1 TABLESPOON vegetable oil
225 g red lentils
750 ml Chicken broth
1,5 Organic lemons

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Peel and finely dice onions and garlic. Wash all herbs and shake dry. Finely chop rosemary needles and bind thyme to form a bouquet. Wash the chicken and pat dry, spread butter all around, salt and pepper.
2
Heat the oil in a large frying pan. Sauté the onions over medium heat until translucent. Add garlic and rosemary and fry for another 3 minutes. Stir in lentils, stock, thyme and sage leaves. Wash lemons hot, dab dry and squeeze. Add juice and squeezed lemon halves to the lentils, bring everything to the boil. Place the chicken on top.
3
Bake in a hot oven without lid for about 1 1⁄4 hours until the chicken is golden brown and clear juice comes out when pierced in the thigh. If necessary, add some broth or hot water in between so that the lentils do not boil dry.
4
Remove the chicken and let it rest. Remove thyme and lemon halves. Finely chop the parsley leaves and stir into the lentils. Season to taste with salt and pepper.