With such simple ingredients and so many lentils, I suspected this recipe would be a little bland. But I am pleased to announced that it was not in the slightest bit. The aroma of thyme, wine and garlic coming from the oven was heavenly and the taste was hearty and flavoursome without being at all challenging – perfect comfort food. I love one-pan-wonders. And for those who care, it is very low GI with no starchy carbs just the good fibre and protein from the lentils and chicken and very filling.
This recipe says to stir in the spinach and creme fraiche (or sour cream) at the end, but I think just the spinach is fine. I found the sour cream to be too creamy – if there is such a thing – and not really suited to the flavours. But that’s just me.
Baked Chicken and Lentils Recipe
4 chicken legs
275g of Puy lentils
2 x 400g cans chopped tomatoes
1 red onion, diced
2 cloves garlic, roughly chopped
500ml chicken stock
250ml dry white wine
a handful of fresh thyme sprigs
100g baby spinach leaves
4 tbsp half fat crème fraiche
- Preheat the oven to 220C.
- Place the lentils, tomatoes, onion, garlic, stock, wine, and thyme into a medium roasting tin, just large enough to take the chicken in a single layer, and stir to combine. Top with the seasoned chicken and cover with foil or a tight fitting lid.
- Place into the oven and immediately reduce the heat to 200°C and bake for 40-50 minutes.
- Remove the foil and cook for a further 10-15 minutes, until the chicken becomes a rich golden colour, is thoroughly cooked and its juices run clear. Remove from the oven and place the chicken onto warmed plates to rest.
- Stir the spinach, crème fraiche and some seasoning into the lentils. Serve immediately or at room temperature with the chicken. Great with steamed green beans.