Chicken and Lentil Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 whole chicken legs
- 2 tablespoon olive oil
- 2 cloves garlic
- 200 g shallot (s)
- 12 date (s), dried, without a stone
- 200 g lentils (Puy lentils)
- 6 sprigs thyme
- 1 can tomato (s), happened
- 300 ml poultry broth
- 200 ml red wine, dry
- 1 bunch parsley, smooth
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven (220 ° C, no convection). Cut the shallots into rings and squeeze the garlic. Also cut the dates into rings. Pluck the thyme leaves.
- Season the chicken legs vigorously on both sides with salt and pepper. Heat the oil in an ovenproof roaster, fry the chicken legs in the hot oil until golden brown. Then take it out of the roaster.
- Briefly sweat the shallots and garlic in the hot frying fat. Add the lentils, date rings, thyme leaves and tomatoes. Pour on the chicken stock and red wine and bring to the boil once. Then place the chicken legs covered in as much as possible.
- Cover and simmer in the preheated oven on the second rack for 40 - 45 minutes. Turn the chicken legs once in between.
- Finely chop the parsley and fold into the lentil vegetables. Season to taste with salt and pepper. Mashed potatoes or pumpkin mashed potatoes go well with it.
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