Roast chicken with mushroom & leek lentils

Name: Roast chicken with mushroom & leek lentils
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 garlic clove, finely diced; ½ onion, finely diced; 2 tbsp unsalted butter; 800 ml/28 fl oz/scant 3¼ cups Chicken Stock; 2 tbsp olive oil; 4 chicken breasts, skin on; 3 tbsp white wine; 200 g/7 oz/1 cup Puy lentils, rinsed and drained; 2 tbsp light soy sauce; 100 g/3½ oz leeks, trimmed and finely sliced; 100 g/3½ oz mixed field mushrooms or wild mushrooms, finely sliced; 100 g/3½ oz mixed field mushrooms or wild mushrooms, finely sliced; 1 tsp chopped thyme leaves; sea salt and freshly ground black pepper; 2 tsp Worcestershire sauce; 2 tbsp chopped chives; 1 recipe quantity Parsnip Crisps or Crispy Fried Shallots, to serve; 1 recipe quantity Wilted Greens, to serve; sea salt and freshly ground black pepper; 1 recipe quantity Parsnip Crisps or Crispy Fried Shallots, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

One of the reasons I love cooking is the vast range of interesting ingredients available. I’m a big fan of grains and pulses but sometimes they can be rather bland, so this is a great recipe to really show your guests that eating healthy grains and pulses isn’t boring as long as you add lots of flavour during cooking.

Ingredients

800 ml/28 fl oz/scant 3¼ cups Chicken Stock
2

Method

Preheat the oven to 200°C/400°F/Gas 6. Bring the stock to the boil in a large saucepan over a medium heat, then turn the heat down to low and leave to simmer.

Melt half the butter in a large frying pan over a medium heat. Add the onion and garlic and cook for 3 minutes until so