John Myers
Chicken Legs with Puy Lentils
The perfect chicken legs with puy lentils recipe with a picture and simple step-by-step instructions.
- 2 Chicken legs
- 120 g Puy lentils
- 8 Dates without a core, dried
- 4 Shallots
- 2 Garlic cloves
- 2 Sprigs of thyme
- 200 ml Sieved tomatos
- 100 ml Red wine
- 100 ml Poultry stock
- 0,5 bunch Parsely
- Black pepper from the mill
- Salt
- Oil
- Cut the dates into rings. Peel and halve the shallots, finely grate the garlic. Heat some oil in a pan and fry the chicken legs brown on all sides, then remove.
- Now sauté the shallots and the garlic and then add the lentils, the dates and the thyme sprigs, toast for about 1 minute. And then deglaze with the wine, the stock and the tomato puree. Let it boil once, really flowing.
- Now put everything in a baking dish or in a roaster, place the chicken legs on top and cover with aluminum foil. Let simmer at 200 degrees on the 2nd rail from the bottom for about 40 minutes. After 30 minutes, remove the cover and place under the grill for 10 minutes.
- In the meantime, chop the parsley. Then arrange the chicken legs on a plate each. Season the lentils with salt and pepper, fold in the parsley and then add.
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