Chicken and lentil stew

Ingredients for 4 servings:

• 4 chicken legs, whole
• 2 tbsp olive oil
• 2 cloves garlic
• 200 g shallot(s)
• 12 dates, dried, pitted
• 200 g lentils (Puy lentils)
• 6 sprigs of thyme
• 1 can of tomatoes, pureed
• 300 ml chicken stock
• 200 ml red wine, dry
• 1 bunch of flat-leaf parsley
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

spicy and easy to prepare, fresh from the oven

Preheat the oven (220°C, no fan). Slice the shallots into rings and press the garlic. Slice the dates into rings. Pick the thyme leaves. Season the chicken thighs generously with salt and pepper on both sides. Heat the oil in an ovenproof roasting pan and fry the chicken thighs in the hot oil until golden brown on all sides. Then remove from the roasting pan. Briefly sauté the shallots and garlic in the hot frying fat. Add the lentils, date rings, thyme leaves, and tomatoes. Pour in the chicken stock and red wine and bring to a boil. Then add the chicken thighs, covered as much as possible. Braise in the preheated oven on the second rack from the bottom, covered, for 40-45 minutes, turning the chicken thighs once during cooking. Finely chop the parsley and stir it into the lentil mixture. Season with salt and pepper. Mashed potatoes or pumpkin and potato puree go well with this dish.