Serves 4
Ingredients
2 tbsp extra virgin olive oil
4 chicken thighs
4 Toulouse sausages
80g smoked bacon lardons
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
2 bay leaves
1 sprig of thyme
2 garlic cloves, finely chopped
250g puy lentils, rinsed
350ml light chicken stock
350ml white wine
Salt and black pepper
200g crème fraîche
Method
1 In a wide casserole pot, heat the olive oil and then gently brown the chicken pieces, skin side down, for 5-7 minutes until golden and crispy. Turn them over and seal the other side for a couple of minutes. Transfer to a plate.
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2 In the same pan, brown the sausages, turning them regularly. Once browned to your liking, put aside on the plate with the chicken. Now add the lardons to the pan and brown for 5 minutes on a medium heat.
3 Next add the chopped onion, carrot, celery, bay leaves, thyme and garlic to the pan and cook on a medium heat for 5 minutes.
4 Add the lentils, stock and white wine, and bring to simmering point. Sprinkle a good pinch of salt and a few grinds of the black pepper mill (don’t add too much salt at this stage; you can always add more once the liquid has reduced).
5 Drop the sausages and chicken, skin side up, back into the pot. Allow to simmer on a medium heat for 20 to 25 minutes until the lentils are just tender and the chicken is cooked.
6 Stir in the crème fraîche and serve with hunks of bread and a green salad.