Some good things take time, and this classic Provencal lentil with roasted chicken drumsticks recipe is no exception. Taking only 10 minutes to prepare, sit back and relax as these incredible aromas flood your home.
- 8 chicken drumsticks
- salt and black pepper, to taste
- 50 g butter, softened
- 6 sprigs thyme
- 125 ml (½ cup) white wine
- 320 g (1½ cups) small green lentils (dried)
- 2 bay leaves
- 1 carrot, finely diced
- 1 onion, finely diced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 150˚C.
- Place the chicken drumsticks in a small Dutch oven or heavy-based pan that just fits the chicken in a single layer. Season the chicken drumsticks well with salt and pepper, then rub them all over with butter and scatter with thyme. Pour in the white wine and roast for 1 hour 45 minutes or until the chicken is falling off the bone tender.
- Meanwhile, place the lentils and bay leaves in a saucepan with 1 litre water. Bring to the boil over high heat, then reduce the heat to medium and simmer for 20 minutes or until tender. Drain.
- When the chicken is done, remove from the pan and set aside. Place the chicken roasting pan with all the cooking juices over medium heat. Add the carrot and onion and cook for 2 minutes or until tender. Add the lentils, turning to coat through the chicken juices. Season with salt and serve with the chicken.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.