Friday, 15 May 2009 01:45
The name infers that this is some fabulous recipe from generations ago. Well, not really. However, the ingredients and herbs used are very much influenced by this abundant region. It’s a one-pot wonder that will transport you to a rustic old farmhouse in France.
Preparation Time: 30min
Cooking Time: 1 ½ hours
Skill Level: Easy - Medium Serves: 4INGREDIENTS
4 drum sticks with skin
4 chicken thighs without skin
500g cocktail potatoes – cut in half
4 carrots – cut into large pieces
½ brown onion – sliced
1 litre chicken stock
1 small tin lentils
1 small tin crushed tomatoes
1 lemon
1 handful of continental parsley (with stem)
½ cup roughly chopped continental parsley
2 whole garlic cloves
1 tsp cumin
1 tsp dried sage
1tsp dried oregano
1 tsp dried thyme
1 tsp cracked black pepper
1 tsp kosher salt
3 bay leaves
1 tbsp water
2 tbsp olive oil
METHOD
Preheat Oven to 180
1. In a large oven-proof pot, pour in olive oil, whole garlic cloves and sliced onion, sautee for 1 min. Add all dried herbs and tbsp water, excluding salt, pepper and bay leaves. Stir for 1 minute.
2. Add chicken pieces and brown in pot for 3-4 minutes, add salt and pepper.
3. Pour in crushed tomates, add carrots and potatoes. Stir so that all ingredients are mixed together.
4. Add chicken stock, then lentils, lemon rind and bay leaves.
5. Ingredients should almost be covered by stock, if not, add ½ cup water.
6. Place handful of whole parsley, including stems, on top.
7. Cover with lid and place in oven for 1 ¼ hours.
8. Remove from oven and let stand 5 minutes. Be careful of steam when removing lid.
9. Remove parsley, lemon rind and bay leaves.
10. Cover with chopped parsley and enjoy!
Great served with a wedge of lemon and French loaf.