Basket
020 7091 4800
For all enquiries call us on the number above Call us Monday - Friday 9:30 - 17:30

Braised Puy Lentils with Chicken Thighs and Toulouse Sausages


As the nights draw in, it’s the perfect time of year for comfort food. This winter warmer is a take on a classic French dish, combining lentils, chicken and sausages - best eaten next to a roaring fire.

Braised Puy Lentils with Chicken Thighs & Toulouse Sausages

This creamy mix of chicken, sausages, bacon and lentils always manages to transport us to France. Serve Laura Curry's recipe with a crisp salad and a fresh white baguette. Despite being a deliciously warming dish, it can be enjoyed at any time of the year.

About this recipe

Preparation Time 10 Minutes
Cooking Time 40 Minutes
Serves 4 People
Braised Puy Lentils with Chicken Thighs and Toulouse Sausages Braised Puy Lentils with Chicken Thighs and Toulouse Sausages

Ingredients

  • 2 tbsp olive oil
  • 4 chicken thighs, skin on, bone in
  • 4 sausages (we got some delicious Toulouse sausages from our local butcher, M. Moen & Son. If you can’t find Toulouse sausages, then get the herbiest ones you can find.)
  • 100g smoked bacon lardons
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 bay leaves
  • 1 sprig thyme
  • 250g puy lentils
  • 350ml white wine
  • 350ml chicken stock
  • 4 tbsp crème fraiche
  • salt & pepper

Method

1.

Heat the oil in a casserole dish. Sprinkle the chicken skin with salt and add the chicken thighs to the pan, skin side down, so you hear a sizzle. Cook for five minutes or so, until the skin is golden brown and the fat under the skin has rendered. Turn over and cook for two minutes to seal. Remove from the pan and set aside.

2.

Using the same oil, fry the sausages until brown all over. Remove and set aside.

3.

Add the lardons to the pan and cook until the fat starts to melt and the lardons start to colour.

4.

Add the onion, carrot, celery, garlic, bay leaves and thyme. Cook for five minutes, stirring occasionally, until starting to soften.

5.

Add the lentils to the pan, give them a quick stir, and add the wine and stock. Bring to a simmer and give the pan a good stir. Return the sausages and chicken to the pan. Leave bubbling away for around 25 minutes, or until the lentils have soaked up most of the liquid, and are tender but still have a bite.

6.

Remove the pan from the heat and stir in the crème fraîche. Season with salt & pepper to taste.

7.

This goes really well with crusty white bread and a green salad dressed simply with some good olive oil and sea salt.

Share this recipe

Emily Roux's Venison and Wild Mushroom Ravioli Pumpkin, Sage and Pine Nut Risotto