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Bob's delicious Chicken and Bacon on Lentils

Posted by: Bob Hart | 17 February, 2011 - 10:37 AM
Chicken and Bacon on lentils

To me, the perfect dish is delicious, simple, pretty quick to make and uses at least one ingredient that sets it apart, and maybe two. But to many listeners, from whom I hear from time to time, it also has to be healthy. So, OK, you win...

This is one of my favourite simple chicken dishes, a great mid-week supper, and it ticks all the boxes - even the health one. It consists of slightly flattened skinless chicken breasts, partly wrapped in dry-cured, streaky bacon and served on lentils, which I love.

Cook your lentils by picking over a cup of French or local le puy lentils and rinsing them well under running water. Into a reliable pot over medium heat, splash some EV olive oil and sweat a medium carrot and a stick of celery, both diced, with a shallot and a clove of garlic, both finely chopped. They will soften slightly in about 3 minutes, at which point, tip in the lentils and add 2 cups of chicken stock. Season well, add a bay leaf, bring to a boil and then simmer for about 45 minutes, uncovered, or until the lentils are done, adding extra water if they threaten to boil dry. Take off the heat, splash in some more oil and a splash of sherry vinegar and add 1tsp finely chopped fresh thyme. Adjust the seasoning and keep warm. This can be done in advance, of course, and re-heated.

Set your oven to 180 C. Pound 4 boneless, skinless chicken breasts to an even thickness, season them and wrap each in a rasher of bacon so that it spirals around the breast. Lock each rasher in place with a couple of tooth picks. Splash some oil in an ovenproof frypan and color the chicken breasts and bacon over medium heat. Then pop them into the oven, in the pan, for about 20 minutes, or until cooked through. Divide the lentils between four bowls, top each with a chicken breast and finish with a squeeze of lemon. How easy was that?

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