Here is a nice supper dish for these cold and wet March nights.
Roast some chicken thighs (or half a chicken or whatever cut you like) with some pancetta on top to baste and add flavour. I did roast the chicken on a bed of veg including carrot, onions, mushrooms and red pepper.
Roast some vegetables, I roasted sweet potato slices.
Serve with puy lentils, for these I softened in a frying pan, some finely chopped onion with pancetta. When the onion was nicely soft, I added some red wine and beef stock before simmering it down. Beef stock over chicken stock just because of the colour rather than flavour. I then reduced and reduced this.
When I was happy with the sauce I whisked in some butter (with a fork as it happens rather than a whisk) and then added a tin of Epicure Organic Puy Lentils. I needed to add a bit more stock at this point.