Serves 2
Prep 5 minutes
Cook 50 minutes
Ingredients:
200g/7oz puy lentils
2 tbsp olive oil
3 shallots, finely chopped
2 garlic cloves, finely chopped
1 bay leaf
1 sprig thyme
750ml/26fl oz chicken stock
4 large boneless chicken breasts
100g/3½oz Cave Aged Goats Cheese, crumbled
salt
(If you like you can soak your puy lentils overnight before cooking them.) Rinse the lentils thoroughly then drain.
Method:
Pour 1 tbsp of the oil in to a large heavy bottomed pan, add the shallots and fry until starting to turn golden, add the garlic and fry. Add the lentils along with the bay leaf, thyme and 600ml/21fl oz of the chicken stock. Season well, then bring to boil, and simmer for approx 45 mins until the lentils are soft. Drain off any excess liquid and season with salt and pepper.
Towards the end of the cooking time, cook the chicken breasts. Pour the remaining 1 tbsp oil into a frying pan. Heat the oil on a medium heat, season the chicken breasts with salt, then place skin-side down and cook until golden brown. Turn the chicken over and cook for a further 5 mins, then add the remaining 150ml/5fl oz of chicken stock to the pan. Turn the heat down to low and simmer for a further 5–10 minutes until the chicken is cooked through.
Add the goats’ cheese to the lentils. Serve the chicken on a bed of the lentil and cheese mixture, with the pan juices spooned over.
