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Mark Greenaway Recipe: Roasted Leg of Chicken with Puy Lentils

One of Scotland's top chefs Mark Greenaway offers a full gluten-free starter, main and dessert that all the family can enjoy. Here is how to make a tasty roasted leg of chicken with puy lentils.


Medium
4
150
Published: October 8, 2015
Categories:

Chicken

1. Preheat the oven to 120C

2. Cover the chicken legs, thyme, garlic and bay leaves with the oil in a deep baking tray

3. Place greaseproof paper over the tray and wrap tinfoil around the whole lot

4. Place in the oven for 2 hours

5. Once cooled, cover the tray with clingfilm and store in the fridge until ready to use

Puy Lentils

1. Soak the lentils for 1 hour in cold water and give them a good rinse

2. Simmer the lentils, chicken stock, bay leaf and thyme in a pot for 20 minutes or until the lentils are tender

3. Remove the bay leaf and the thyme

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction

4. Keep the lentils warm

5. In a separate pan, melt the butter and sweat the carrot, leek and celery till tender

6. While the vegetables are still warm, stir them into the lentils with a splash of cream

7. The stock and the cream will create a sauce for the lentils

Drink recipe: Cadbury Creme Egg Frappuccino

To Serve

1. Preheat the oven to 180C

2. Take the chicken legs out of the oil

3. Place them in a non-stick pan, skin side down

4. Place the entire pan in the oven for 20 minutes

Drink recipe: Rum Old Fashioned

5. The skin will crisp up but the meat will remain amazingly soft and tender

6. Warm the lentils through

7. Serve a generous spoonful of the lentils topped with a chicken leg and enjoy!

Ingredients

  • 4 chicken legs
  • 1/2 a bunch of thyme
  • 1/2 a bulb of garlic (skin on)
  • 2 bay leaves
  • 200ml rapeseed oil
  • 150g puy lentils
  • 300ml good quality chicken stock
  • 1 bay leaf
  • 3 sprigs of thyme
  • 1 carrot, finely diced
  • The white of 1 small leek, finely diced
  • 1 stick of celery, finely diced
  • 15g butter
  • Pinch salt
  • Splash of double cream
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