Roast Chicken, Lentils And Kale
Mike plays a lot of football, but struggles with his endurance. This dish is designed to give him a slow release of energy to last a full 90 minute game... plus it's packed full of protein.
- 4 eggs
- 2 tbsp white wine vinegar
- 3-4 bay leaves
- 1 sprig rosemary
- 750 ml chicken stock
- 275 ml red wine
- 1 handful kale
- 300 g puy lentils
- 1 handful pancetta
- 3 glugs olive oil
- 3 cloves garlic
- 2 sticks celery
- 1 onion
- 1 small whole chicken
Preheat the oven to 180ºC.
Season And Roast Chicken
Rub the chicken with salt and pepper.
Roast the chicken for 1 hour, until fully cooked.
Peel and dice the onion, celery and garlic.
Fry Pancetta And Veg
Heat olive oil in a large saucepan and chuck in the pancetta.
Fry the pancetta for a few minutes before adding the onion and garlic to let them soften for 4-5 minutes.
Pour in the lentils and coat them in the oil.
Get the pan really hot, stirring everything often.
Add Wine And Stock
Pour in the wine and let it bubble rapidly for a few moments before adding in the stock.
Bring to a boil, then turn the heat down to a simmer.
Add Rosemary And Bay Leaves
Throw in the rosemary and bay leaves.
Let the lentils simmer with a lid on, stirring occasionally, for 45 minutes, until just cooked.
Boil a small pan of salted water and turn it down so that it is bubbling very gently.
Splash in the white wine vinegar.
Crack the eggs into small bowls, then tip them into the poaching water.
Poach for 4 minutes, until just cooked but still with a soft yolk.
Shred the kale and add to the lentils for the last minute of simmering to let it soften a little.
Divide the lentils in 4 bowls.
Carve the chicken and serve a breast or a leg to each dish.
Place an egg on top, drizzle generously with good olive oil and serve.
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