- 4 chicken thighs, bone in, skin on, trimmed
- 2 leeks, trimmed and thinly sliced
- 6 oz (170 g) pancetta, chopped
- 2 sprigs rosemary
- 2x 16 oz (454 g) can green lentils, drained and rinsed
- 8 oz (225 g) cherry tomatoes
- 1 cup (250 mL) chicken or veal stock
- 1/2 cup (125 mL) flat leaf parsley leaves
- Preheat oven to 400°F (205°C)
- Salt and pepper chicken; fry skin side down for 7 minutes, 7 minutes other side; remove from pan.
- Add leeks, pancetta, rosemary, cook for 4-5 minutes till golden
- Stir through lentils, tomatoes, and stock
- Return chicken
- Place in oven and roast for 12 minutes or until chicken is golden and cooked through.
- Stir in parsley and serve