This simple dish makes a healthy, satisfying winter main course. I adapted the recipe from "1000 recipes" cookbook, just substituted guinea fowl with the chicken.
Ingredients:
6 chicken thigh fillets
2 carrots, cut into chunks (I prefer shredded, for more flavour)
2 celery sticks **
2 shallots, halved
1-3 bay leaves
10 peppercorns
1-2 garlic cloves, crushed
140 g panchetta or smoked ham
1 red chilli
200 g green lentils
4 tbsp chopped flat leaf parsley
dried vegetable mix (optional)
1 liter of water
salt and pepper to taste
**I omitted celery sticks
Method:
Put the fillets in a saucepan with the carrots, celery (if added), shallots, bay leaf and peppercorns. Cover with the water. Then simmer for 40 minutes, covered.
Lift the chicken meat on to a plate.
Strain the chicken stock into a separate cup, discard the solids.
Soak the dried vegetable mix in the chicken stock.
Heat the oil in a deep frying pan, fry the panchetta (or ham) with garlic and chilli for 2-3 minutes.
Cut the chicken meat into chunks, and add it to the frying pan. Cook, stirring, for 2-3 minutes.
Add the lentils to the pan.
Stir well and add the chicken stock.
Bring to boil, then simmer, covered, for 30-40 minutes, stirring, until the lentils are completely cooked. Keep adding more liquid if necessary.
Remove from heat.
Add salt and pepper to taste, and sprinkle with the chopped parsley.
Enjoy your food! Bon Appetit!
