8/27/2014

One Pot Wonders - Chicken, Pancetta and Lentils

Call me lazy if you like but on weeknights I really can't be bothered to cook super complicated recipes. And by super complicated, I mean recipes that take more the 15-30 mins to prep and use more than one pot. Jon and I share the cooking, love that man. We both work full time, we're both studying, we are as time poor as they come. We have developed some go-to meals, the ones that you could pretty much make in your sleep. Every so often we'll pull out a recipe book and scan around for a quick recipe with less than 75,000 ingredients. We also like making extra so we have something to take to work the next day for lunch or to store/freeze and pull out on nights that seems impossible to cook.

Jon hit the jackpot on Monday night we had this Donna Hay recipe.



Vegetable oil
4 chicken thighs
4 chicken drumsticks (we'd go with 4 more thighs next time!)
120g pancetta, chopped
Sea salt and cracked black pepper
2 leeks, trimmed and thinly sliced
2 sprigs rosemary
1 x 400g can green lentils, drained and rinsed
250g cherry tomatoes
1 cup chicken stock


1. Preheat your oven to 200 Celcuis (390 F).

2. Season the chicken with salt and pepper and cook with vegetable oil for 7 minutes each side in a large casserole dish (I used the one pictured above which is both stove and oven safe). Take the chicken out of the pan and set aside.
3. Put leeks, pancetta and rosemary into the pan a cook for 5 minutes, add the lentils, tomatoes and stock and put the chicken back in on top.
4. Place in the oven for around 15 minutes or until cooked.

Enjoy! This made quite a bit, Jon went back for seconds and we had the left overs for lunch on Tuesday, it reheated pretty well.

Lucy x


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