ONE PAN CRISPY CHICKEN THIGHS WITH BRAISED RED WINE LENTILS & CHIMICHURRI

A one pan dinner party dish and reasons to love lentils

Legumes are perhaps not the obvious choice when it comes to a dinner party. When we think of beans and lentils it’s often in relation to soups and stews. Comfort food not sexy food. But I love lentils and I think lentils can be sexy . You just need to use them in the right way.

My favourite lentils, and the ones we use this recipe, are beluga lentils. If you have not tried beluga lentils you are in for a pleasing treat. They are a glossy, rich black with a pearly texture. They have a good bite and are firm, not mushy. They are the caviar of lentils (hence the name).

Beluga lentils are cooked here with red wine, herbs and a goof soffritto base. For anyone unfamiliar with a soffritto, it is an aromatic mix of diced onions, carrots, and (usually) celery cooked gently. It is often the initial building block of many delicious Italian recipes. I make mine with fennel instead of celery for no other reason than I just prefer it. I have used fennel here but feel free to use celery if you wish.

This dish is cooked entirely in one pan, and the beauty of it is that it needs no accompaniment. The kale adds enough green to play the role of veg and the chimichurri gives it a good zesty lift. But if you like, some simple dressed leaves make a nice side dish too.

Serves 4-6

• 6 skin on chicken thighs

• Olive oil

• Sea salt

• 1 onion, finely diced

• 2 medium carrots, peeled and finely diced

• 1 small fennel bulb, finely diced

• 1tbsp thyme fresh thyme leaves

• 2 Bay leaves

• 2tsp dried oregano

• 1 large glass of red wine

• 300g Beluga or puy lentils

• 400ml stock

• Two generous handfuls torn kale

For the chimichurri

• Small bunch finely chopped parsley

• 1 fat clove garlic , finely chopped or grated

• 2 small red chilies , or 1 red chili, deseeded and finely chopped

• 1.5 tsp dried oregano

• 1tsp seasalt

• a good grind of freshly cracked black pepper

• 2 tablespoons red wine vinegar

• olive oil

Heat enough oil to cover the base of a wide heavy bottomed casserole or deep frying pan (ideally suitable for the oven). Preheat your oven to 200 degrees fan setting.

Season the chicken with olive oil and sea salt then sear it skin side down for about 5 minutes or until the skin is bronzed and golden. Turn the chicken and cook for a further 2 minutes. Remove from the pan and set aside.

Wipe excess oil from the pan and heat another 2tbsp olive oil. Add the finely diced onion, carrots and fennel along with the fresh thyme leaves and oregano. Cook gently over a low-medium heat until the vegetables are soft and starting to turn golden (about 7 mins).

Add the wine and bay leaf, allowing the alcohol to cook off for a minute or so. Then add the lentils and stock, along with a good pinch of salt, bring to the boil then reduce to a simmer. Cover and cook for 10 mins stirring occasionally.

Stir in the torn kale until wilted, then place the chicken thighs (skin side)  up on top of the lentils and season the skin with a little more flakey sea salt and fresh thyme leaves.

Return the lid to the pan and transfer to the oven. (If you do not have a lidded dish suitable for the oven, transfer the lentils to an oven proof tray, top with the chicken, cover the tray with foil and place in the oven)

Cook for 25-30 mins until the chicken is cooked through and the lentils are cooked but a little al dente. Test after 25 mins. If you like you can remove the lid for the final five mins and switch the oven to a grill setting to crisp up the skin.

For the chimichurri, combine all the ingredients in a bowl adding enough olive oil to achieve a spoonable saucy consistency.

I like to spoon the chimichurri over the chicken and lentils and bring the entire dish to the table but you can serve up individually if you wish.