CHICKEN AND LENTILS

thespiceman

Like this make all the time and never fails to amaze and is so easy to do.

You will need Food processor or Blender.

Sauté Pan large enough for Chicken Thighs or Legs.

Serving spoons, Knife.  Measuring jug.

INGREDIENTS
Chicken Thighs two per person or Legs two per person.
Onions use food processor slicer.
Carrots peel use food  processor slicer.
Chicken Stock make up. About a pint adjust to suit sauce might need more or less.
Passata carton or jar might not use all.
1 teaspoon of Tomato Puree, Tomato Ketchup.
Tin of Lentils drained.
Herbs 1 teaspoon of Fennel Seed and Rosemary dried.
Pack of Pancetta cubed or Lardons.
Black pepper to taste.

METHOD 

Brown Lardons or Pancetta and add Chicken in Olive oil in a large Sauté Pan . Medium heat. Remove Chicken to a plate.

Add Carrots and Onions sauté colour with Lardons or Pancetta add back Chicken.

Make sauce Blender or food processor. Carton Passata, Tomato puree,Tomato ketchup. Herbs and stock. Measure might be useful might not use all.

This sauce can be used else where.

Add Lentils drained and cover on a simmer till Chicken is cooked through check it.  Might need a drop of water if too thick.

Bueno Appetito