Cook: 1 hr 35-45

Serves: 4

This dish is also delicious made with with duck legs.

Method:

Preheat oven to 180°C. Heat the vegetable oil in the large casserole pan over a medium heat and brown the chicken legs seasoned with salt and pepper. If you are using duck legs, omit the oil and brown slowly over a low light to render off as much fat as you can. Discard the excess fat. Remove the meat from the pan and put to one side.
Add the onion, celery, carrot and thyme sprigs. Lower the heat.

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Topics:

Chicken

Meat recipe

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Ingredients

Name: Braised chicken with puy lentils and Savoy cabbage
Prep time: 15 min
Cook time: 1 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 4 x chicken or duck leg quarters; 2 medium onions, chopped finely; 4 - 6 celery stalks chopped finely; 2 - 3 medium carrots chopped finely; 2 - 3 cloves garlic crushed; 3 - 4 sprigs fresh thyme; 300g raw or canned Puy or green lentils; 75ml red wine vinegar; 800ml boiling water or chicken stock; 1 Savoy or green cabbage cut in 6-8 wedges; 2 tbsp Dijon mustard blended with 2 tbsp olive oil; Maldon salt & freshly ground black pepper; 1 large Le Creuset or similar ovenproof pan with a lid that will take the legs in a single layer

2 tbsp vegetable oil
4 x chicken or duck leg quarters
2 medium onions, chopped finely
4 - 6 celery stalks chopped finely
2 - 3 medium carrots chopped finely
2 - 3 cloves garlic crushed
3 - 4 sprigs fresh thyme
300g raw or canned Puy or green lentils
75ml red wine vinegar
800ml boiling water or chicken stock
1 Savoy or green cabbage cut in 6-8 wedges
2 tbsp Dijon mustard blended with 2 tbsp olive oil
Maldon salt & freshly ground black pepper
1 large Le Creuset or similar ovenproof pan with a lid that will take the legs in a single layer