2 tbsp olive oil
1 large onion, sliced
4 garlic cloves, chopped
Leaves from 2 good sprigs of rosemary
1/2lb red lentils, well rinsed
2 cups chicken stock
8 chicken thighs (skin on, bone in)
Salt and freshly ground pepper to taste
Flat leaf (Italian) parsley, chopped
Heat the oil in an oven-proof casserole. Add the onion and cook till it begins to soften (8 mins). Add the garlic rosemary, salt and pepper. Cook for 5 mins, then add the lentils and stock. Stir to mix.
Season the chicken well with salt and pepper and place skin side up in the casserole. Keep most of the skin exposed so that it browns in the oven. Bring to a simmer on the hob, then cook at 350F uncovered for 40mins. Lentils should be nice and soft, if not return to oven for a further 10 mins. Add additional stock if it looks too dry. Skim off excess fat, season if necessary and serve scattered with the chopped parsley.
Serves 4