115g thick bacon
1 large onion sliced
4 chicken portions
450ml chicken stock
1 bay leaf
2 sprigs fresh parsley
2 sprigs fresh marjoram
2 sprigs fresh thyme
salt and freshly ground black pepper
Fry the bacon gently in a large heavy-based flameproof casserole until all the fat runs out and the meat begins to brown. Add the onion and fry for another 2 minutes. Remove the bacon and onion from the casserole using a slotted spoon and set aside.
Preheat the oven to 190 degrees. Add the chicken portions to the fat remaining in the casserole and fry for about 10 minutes until lightly brown all over. Remove from the casserole and set aside.
Return the bacon and onions to the casserole. Stir in the stock, bay, the stalks and some of the leafy parts of the parsley marjoram and thyme, and the lentils. Season to taste.
Place the browned chicken portions on top of the lentils. Sprinkle with seasoning and some of the herbs. Cover the casserole and cook in the oven for about 40 minutes. Serve.
My first encounter with lentils was at the Fifth Floor at Harvey Nichols and I have fallen in love with it ever since. It was roast chicken with lentils as well.