Chicken with Lentils
& L'Aglandau
- 4 chicken supreme joints
- 250g / 9oz green Puy lentils
- 50g / 1.75oz smoked belly pork
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 celery sticks, finely sliced
- Salt
- Pepper
Soak the lentils in cold water for about 1 hour.
In a saucepan, brown the chicken supremes on a high heat with a little olive oil, and remove.
In the same saucepan, cook the onion, belly pork and celery for 5 minutes.
Drain the lentils and add to the saucepan. Then add the supremes and pour in enough water to cover the lentils.
Add the salt and bring to the boil, then cook gently for 45 minutes.
In a saucepan, brown the chicken supremes on a high heat with a little olive oil, and remove.
In the same saucepan, cook the onion, belly pork and celery for 5 minutes.
Drain the lentils and add to the saucepan. Then add the supremes and pour in enough water to cover the lentils.
Add the salt and bring to the boil, then cook gently for 45 minutes.
