This is a great winter warmer that you can have on the table in no time at all.
- 3 tblsp Olive oil
- 8 Boneless chicken thighs,well trimmed (skin on)
- 2 Carrots, finely diced
- 1 Leek, trimmed and finely diced
- 1 Celery stick, finely diced
- 2 x 400 g (14 oz) cans puy lentils, rinsed and drained
- 0.5 tsp fresh thyme leaves
- 300 ml (½ pint) chicken stock
- Splash of balsamic vinegar
- Pinch of sugar
- 2 tblsp chopped fresh flat-leaf
- Parsley, plus extra leaves to garnish
- Sea salt and freshly ground
- Black pepper
- Heat 1 tablespoon of the oil in a frying pan over a medium heat.
- Season the chicken thighs all over. Add the chicken to the heated pan, skin side down, then reduce the heat to very low and cook for about 20 minutes, until the skin is crispy and browned and the flesh has almost completely cooked through.
- Turn them over and cook for another 4–5 minutes, until completely cooked through and tender.
- Meanwhile, heat the remaining 2 tablespoons of oil in a large pan over a medium heat and sweat the carrots, leek and celery for about 10 minutes, until softened but not coloured.
- Stir in the lentils and thyme and then pour in the stock. Season to taste and add the balsamic vinegar and sugar then simmer for a few minutes, until you have a loose sauce and the vegetables are completely tender.
- Stir the parsley into the braised lentils and season to taste, then spoon into warmed wide-rimmed bowls and arrange the crispy chicken thighs on top.
- Garnish with the parsley leaves to serve.