Braised Chicken With Lentils



  1. Sear 4 chicken thighs in a casserole pan til golden brown all over
  2. Drain of excess oil
  3. Put back on the heat and add the vegetables
  4. Roast vegetables for 2 minutes
  5. Add 1 liter of brown chicken stock and slowly braise for 35 minutes
  6. Drain of one tin of cooked lentils and add lentils to the casserole cook for a further -10mins –
  7. Take of the heat add roughly chopped flat leaf parsley, check seasoning and serve