Grilled chicken on green lentils

 Grilled chicken on green lentils

For the grilled chicken, take a chicken breast, I used a free range corn fed chicken breast which I flattened with my hand (though you could take a rolling pin to it). I seasoned the chicken with seasoning and olive oil before placing under a hot grill for 15-20 minutes.

For the lentils eat a frying pan and add some chopped pancetta. There is no need to add any extra oil as there is usually sufficient fat in the pancetta.

Pancetta

Finely chop an onion. Add the onion to the frying pan with the pancetta.

I softened in a frying pan, the finely chopped onion with the pancetta. When the onion was nicely soft I then added some red wine and beef stock before simmering it down.

I use beef stock over chicken stock just because of the colour rather than flavour. I then reduced and reduced this.

Then add some sliced mushrooms.

I then added the green lentils, I used a tin, for convenience and speed. Once the lentils had heated through I then plated up.

On go the lentils and then slice the grilled chicken and place on top.

Serve with steamed vegetables.

Lentils with Chicken

Chicken with Lentils

This was a dish I recently served up.

The lentils were cooked in my usual way which is outlined in this blog article.

I poached the chicken, I take a pan of water, add some herbs, some onion, a carrot and if I had other veg I add that.

I bone the chicken and place in the pan and simmer for ten minutes.

Remove allow to dry for a while.

I then sliced and placed on a very hot griddle to add some colour.

Chicken with Lentils and Vegetables

Here is a nice supper dish for these cold and wet March nights.

Chicken with Lentils and Vegetables

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.

Epicure Organic Puy Lentils

Today I roasted some pancetta covered organic chicken thighs on a bed of onions, red pepper, mushrooms and courgettes. This was splashed with some olive oil and seasoned with black pepper.

Whilst this was in the oven, 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.

I was really impressed with the Epicure Organic Puy Lentils and will certainly be buying them again, I guess it would be potentially tastier to use dried lentils, but I personally was quite happy with the tin.

So I put the lentils on the plate, placed the chicken on top and surrounded it with the roasted vegetables. I served this along with carrots and green beans.

Really tasty.