Ingredients

The following ingredients have 5 Servings
  • 5g dried porcini
  • 1/3 cup olive oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 celery stalk, finely chopped
  • 1 bay leaf
  • 1 tbsp chopped thyme leaves
  • ½ tbsp chopped rosemary leaves
  • 1 tsp sea salt
  • 2 tbsp tomato paste
  • 1 tbsp plain flour
  • 1 cup light-bodied red wine
  • 1 cup chicken stock (gluten-free, if required)
  • 6 large boneless chicken thighs, skin on
  • 40g unsalted butter
  • 1 carrot, diced
  • 2 parsnips, diced
  • ½ small celeriac, diced
  • 4 cavolo nero leaves, ribs removed, leaves shredded
  • <i><b>For the lentils</b></i>
  • 280g puy lentils, rinsed (or tinned)
  • 1&nbsp;tbsp&nbsp;extra virgin olive oil
  • 1 tsp sea salt&nbsp;
  • 2 cloves garlic, smashed
  • 1 sprig thyme

Instruction

  • <p>1. Soak&nbsp;porcini&nbsp;in a cup of hot water for 10 minutes. Strain&nbsp;and reserve liquid. Chop&nbsp;porcini.</p> <p>2. Heat 2&nbsp;tbsp&nbsp;oil in a large cooking pot on a medium heat. Add onion, garlic, celery, herbs and salt. Cook for 5-7 minutes until starting to turn golden. Add tomato paste and flour and stir for 3-5 minutes, then add wine and chopped&nbsp;porcini. Bring to boil, then simmer for five minutes. Add stock and&nbsp;porcini&nbsp;liquid,&nbsp;then return to a boil.</p> <p>3. Heat 2&nbsp;tbsp&nbsp;oil in large frypan over a medium-high heat. Place half the chicken thighs in the pan, skin side down, and fry for about 3-5 minutes until skin is golden. Turn and cook for another minute, then remove and reserve. Repeat with remaining chicken.</p> <p>4. Drain off excess fat from&nbsp;frypan and add butter. When melted, add carrot, parsnip and celeriac. Cook over a medium-high heat, stirring occasionally,&nbsp;for 5-7 minutes until golden.</p> <p>5. Place reserved vegetables into the pot and chicken thighs on top, skin side up. Bring to a boil, then lower heat and simmer gently for 15 minutes.</p> <p>6. Meanwhile, place lentils in&nbsp;a saucepan, cover with water and add olive oil, salt, garlic and thyme. Simmer over a medium heat for 20 minutes or until tender. Drain and discard garlic and thyme.</p> <p>7. Add lentils into stew, along with the&nbsp;cavolo&nbsp;nero. Simmer until&nbsp;cavolo&nbsp;nero&nbsp;has softened, about 3-5 minutes, then serve.</p>