Chicken Drumsticks with Lentils recipe
ingredients
4 chicken drumsticks weighing approx 200 g (7 oz) each
500 g (18 oz) 3 cups lentils
1.5 litres (3 pt) 6 cups water
1 cup (8 fl oz) 250 ml dry red wine
1 chicken bouillon cube (stock cube)
1 bay leaf
1 dried chilli
1 pinch freshly ground white pepper
1/2 tsp dried thyme
1 tsp dried basil
4 oz (100 g) streaky bacon
1 tbsp oil
2 onions
1 garlic clove
1 pinch sugar
1 pinch salt
500 g (18 oz) 3 cups lentils
1.5 litres (3 pt) 6 cups water
1 cup (8 fl oz) 250 ml dry red wine
1 chicken bouillon cube (stock cube)
1 bay leaf
1 dried chilli
1 pinch freshly ground white pepper
1/2 tsp dried thyme
1 tsp dried basil
4 oz (100 g) streaky bacon
1 tbsp oil
2 onions
1 garlic clove
1 pinch sugar
1 pinch salt
method
1. Wash lentils several times in a bowl of water, then cover with the water and red wine and bring to the boil.
2. Wash drumsticks and add to lentils together with crumbled stock cube.
3. Add bay leaf, chilli, pepper, thyme and basil; bring to the boil again and simmer, covered, on gentle heat for 45 minutes.
4. Cut bacon into small squares and fry in oil. Peel onions and slice into rings before frying to a golden brown in bacon fat.
5. Peel and crush garlic and mix with onions.
6. Season to taste with salt and sugar before serving sprinkled with chopped parsley and scattered with the onion mixture.
2. Wash drumsticks and add to lentils together with crumbled stock cube.
3. Add bay leaf, chilli, pepper, thyme and basil; bring to the boil again and simmer, covered, on gentle heat for 45 minutes.
4. Cut bacon into small squares and fry in oil. Peel onions and slice into rings before frying to a golden brown in bacon fat.
5. Peel and crush garlic and mix with onions.
6. Season to taste with salt and sugar before serving sprinkled with chopped parsley and scattered with the onion mixture.
serving amount
serves 4
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more information
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