Summary

Ingredients

• 150 g lentils, reen, dried, preferably from Umbria or Puy
• 400 g potato (s), waxy, cut into 0.5 cm cubes
• 2 shallot (s), finely diced
• 2 cloves garlic, finely diced
• 70 ml white wine
• 250 ml poultry stock
• 100 g carrot (s), cut into approx. 3 mm cubes
• 100 g celeriac, cut into approx. 3 mm cubes
• 100 g leek, only the white, cut into julienne
• 100 ml olive oil
• 1 tablespoon parsley, chopped
• 20 g butter
• 2 tablespoon balsamic vinegar, white

For the meat: (chicken saltimbocca)

• 4 chicken breasts
• 16 bay leaves, fresh
• 16 slices pancetta or smoked breakfast bacon
• salt and pepper
• 3 tablespoon olive oil
• 3 stalks thyme
• 2 stems rosemary
• 0.5 ½ bulb garlic
• 20 g butter

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Instructions

1. The cooking time is approx. 40 minutes.
2. Soak the lentils in cold water overnight.
3. The next day, sauté the shallot and garlic cubes in a dash of olive oil, deglaze with white wine. Add the chicken stock and lentils and simmer on a low heat for twenty minutes. Add the carrot and celery cubes and the pore strips to the lentils and cook for another five to six minutes. During this time, fry the potato cubes in olive oil until golden. When all the ingredients have reached the right cooking point, add the potatoes and chopped parsley to the lentil vegetables. Mix in a tablespoon of butter and season with salt, pepper and balsamic vinegar.
4. For the chicken skewers, first halve the breasts lengthways and then divide the two strips lengthways one more time. Salt and pepper the chicken strips. Line the pancetta or spring bacon with a fresh bay leaf each. The chicken breast strips come on top and everything is rolled up so that the bay leaves are only covered by the bacon strips and are on the outside. Secure with toothpicks and fry the rolls in the remaining olive oil on all sides. Add the remaining butter, the halved garlic bulb and the herb stalks and cover and let stand for a few minutes. Alternatively, you can of course also use the oven preheated to 140 degrees.
5. To serve, first arrange the lentil vegetables on the preheated plates and then place four chicken rolls per serving. If the dish is planned as a starter, the quantities can be halved.