Chicken with Olives, Tomatoes and Lentils

Ingredients

• 1 tbsp olive oil
• 1 carrot
• 1 celery stalk
• 1 white (yellow onion)
• 2 cloves garlic (, finely chopped)
• 2 lbs (850g) mixed chicken thighs and legs with the skin on ((2 pieces of chicken per person))
• 1/2 cup (125ml) red wine
• 16 oz (480g) canned plum tomatoes
• 20 green olives ((roughly))
• 10 sun-dried tomatoes ((roughly))
• 14 oz (400g) puy lentils (,pre-cooked, canned)
• salt and pepper
• 1 small bunch parsley (,chopped)

Steps

1. 1

   First, heat the olive oil in a large saucepan and brown the chicken on all sides, remove it from the pan and set aside on a plate. Finely chop the carrot, celery & onion and saute in the same pan for 5 minutes then add the garlic and saute for another 2-3 minutes until soft.

2. 2

   Add the chicken back to the pan and add the red wine. Reduce the wine by half then add the canned plum tomatoes.

3. 3

   Use the side of a wooden spoon or spatula to carefully mash the plum tomatoes into smaller pieces. Add the olives and chopped sun-dried tomatoes and a good pinch of salt and pepper.

4. 4

   Simmer the chicken, olives and tomatoes uncovered for 40 minutes then add the pre-cooked lentils. Stir them in and simmer again for another 10 minutes. Serve with a sprinkling of parsley.