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Joint a whole chicken into 8 pieces, remove skin (optional), season 1½tsp of flour and coat the chicken pieces. Heat a large, heavy-based pan with a little oil, add the 16 small shallots (or 4 onions cut into chunks), 2 celery sticks diced, 2 carrots diced and cook for 8 minutes, then add 2 slices bacon (chopped) and cook for a further 2 minutes.
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| Transfer to a plate and set aside. Add a little more oil and quickly brown the chicken in two batches, add to the plate of vegetables and put 400ml hot chicken stock into the pan, let it bubble up, scraping the residue with a wooden spoon. Put vegetables and chicken back in pan and add 200ml cider. |
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| Place 4 sprigs of fresh thyme on top and simmer covered for 20 minutes and a further 20 uncovered, or until the vegetables soft and chicken thoroughly cooked. Meanwhile, heat 410g can of lentils (or pre-soaked lentils) with 4-5tbsp of the casserole liquid, gently. Brown and soften 1 cooking apple (cored and cut into 16 wedges) and add to the lentils with 2tsp Dijon mustard. Serve with steamed green cabbage. |
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Enjoy!! |
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