Lemon chicken with lentils

Name: Lemon chicken with lentils
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves: 4
Ingredients: 2 tablespoons mediterranean onion base; 8 chicken thighs or 4 chicken legs quarters (see tips); 8 chicken thighs or 4 chicken legs quarters (see tips); 2 teaspoons paprika (mild); 50 g smoked bacon pieces; 1 tablespoon plain flour; 1 tablespoon olive oil; 4 bricks frozen chopped or leaf spinach; 2 tablespoons lemon juice (bottled is fine); 1 chicken stock cube (see tips); 1 teaspoon dried thyme; 150 ml white wine; 250 ml water; 2 tablespoons puy-style lentils (see tips); 4 sprigs fresh thyme, to serve

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 35

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

This pungent, lemony, slow-cooked stew is as perfect on a winter evening with mash and vegetables as it is for an al fresco summer supper with crusty bread and salad. There are not many dishes you can say that about. Enjoy!

Ingredients

2 tablespoons mediterranean onion base
8 chicken thighs or 4 chicken l

Main course
Summer
Winter

Method

Follow the recipe to make the onion base.
Rub the paprika all over the chicken skin. Heat the olive oil in a saucepan until hot and then fry the chicken pieces so they are well-coloured. Transfer to a roasting tin.
Add the bacon to the pan and