Name: Family Chicken with Leeks and Lentils
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cup lentils (rinsed and picked through); 4 carrots, chopped; 8-10 sun-dried tomatoes in oil, drained, rinsed, and chopped; 2 1/2 cups chicken broth, plus more if needed; 3/4 cup red wine (you can use white in a pinch, but I like it better with red); 2 tablespoons olive oil; 6 leeks; 8 cloves garlic; 1/4 cup Dijon mustard; 1 tablespoon olive oil; 3 teaspoons fresh thyme leaves; 2 teaspoons honey; 2 cloves garlic, chopped; 1 (4-5 pound) chicken, cut into 8 pieces, skin removed (preferably organic, free-range)

Description

A tasty main meal for all the family to enjoy

Ingredients

Scale

For the Lentils

1 1/2 cup lentils (rinsed and picked through)
4 carrots, chopped
8–10 sun-dried tomatoes in oil, drained, rinsed, and chopped
2 1/2 cups chicken broth, plus more if needed
3/4 cup red wine (you can use white in a pinch, but I like it better with red)
2 tablespoons olive oil
6 leeks
8 cloves garlic

For the Chicken

1/4 cup Dijon mustard
1 tablespoon olive oil
3 teaspoons fresh thyme leaves
2 teaspoons honey
2 cloves garlic, chopped
1 (4-5 pound) chicken, cut into 8 pieces, skin removed (preferably organic, free-range)

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Instructions

Preheat your oven to 450 degrees.
In a medium to large roasting or casserole dish, pour the lentils, carrots, tomatoes, 2 1/2 cups of broth, and the wine. Put the dish into the oven so the lentils can start to cook.
Thoroughly wash your leeks and thinly slice the white and light green parts only.
Peel 6-8 garlic cloves and keep them whole, but smash them a little. I used the back of my chef’s knife.
Heat a large skillet over medium heat and drizzle in 2 tablespoons olive oil. Saute the leeks and garlic until they have softened and are turning golden brown, about 15 minutes.
I love everything about sauteed leeks. The smell is fantastic. I could seriously just eat this entire pan with a fork. YUM.
Mix the mustard with the olive oil, 2 teaspoons of thyme, honey, the chopped garlic, and spread evenly on the chicken pieces.
Take the lentils out of the oven and check to see if they need more stock. Add more if most of the liquid is absorbed. Layer the leeks on top, and tuck the chicken into them. Top the entire mixture with the remaining teaspoon thyme.
Roast uncovered for 30 minutes. Check once again if the lentils need more stock and check the temperature of the chicken. It will probably need a few more minutes, for a total roasting time of 30-45 minutes. The chicken is ready when a meat thermometer registers 165 degrees, or the juices run clear, not pink, when pricked with a knife.

Notes

Adapted from The Family Dinner

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: main meal
Cuisine: American

Nutrition

Serving Size: 1 of 6 servings
Calories: 380
Sugar: 10.6g
Sodium: 359mg
Fat: 14.3g
Carbohydrates: 34.5g
Protein: 21.3g