Sourdough
Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
Chicken & lentil stew with gremolata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 8 chicken drumsticksskin left on
- 2 onionsvery finely chopped
- 6 tbsp red lentil
- 400g can chopped tomato
- 1 chicken stock cubecrumbled
- crusty breadto serve
For the gremolata
- zest 1 lemon
- 1 garlic clovefinely chopped
- small handful parsleyfinely chopped
Nutrition: per serving
- kcal337low
- fat15g
- saturates3g
- carbs20g
- sugars7g
- fibre4g
- protein32g
- salt1.2g
Method
step 1
Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
step 2
Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.
step 3
Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.
