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Braised Winter Chicken And Lentils

  • 4
Braised Winter Chicken And Lentils

A meal in one dish, this oven braised chicken makes a fine dish, ideal for family or friends on the weekend.


  • 4 chicken leg and thigh portions
  • 750 ml bottle unoaked chardonnay
  • 4 cloves garlic, crushed and peeled
  • 1 tblsp whole coriander seeds, toasted and crushed
  • 1 tblsp peppercorns, crushed
  • 2 bay leaves, crushed
  • 1 branch rosemary, crushed
  • 4 stalks celery, trimmed and diced
  • 2 carrots, peeled and diced
  • 1 leek, halved and washed
  • 1 swede, peeled and diced
  • ½ cup brown or puy lentils
  • 1 cup chicken stock


  1. Place the chicken in a large lidded container and over the chardonnay. Scatter over the garlic, coriander seeds, peppercorns and rosemary and cover. Refrigerate for 4 hours or overnight.
  2. Remove the chicken from the marinade and pat dry. Reserve the marinade. Brown the chicken in a knob of butter in a moderately hot frying pan until well golden on both sides. Set aside.
  3. Scatter the diced celery, carrots, leek, swede and lentils over the base of a large baking dish. Sit the chicken on top. Pour the marinade and chicken stock into the pan and bring to the boil, scrapping the bottom to remove any flavour-some sediment. Carefully pour over the chicken and leave uncovered.
  4. Transfer to a 180ºC oven for 1 hour or until the chicken is tender. Remove the chicken pieces and simmer down the cooking liquid if wished to make a thicker sauce.
  5. Serve the chicken and vegetables with Roast Garlic Mashed Potatoes (recipe above), garnished with fresh sprigs of rosemary.

Cooks Tips

Chicken leg and thigh portions are also sold as Chicken Marylands in some butchery shops.

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