Herbed chicken with lentil and cep broth
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3 1/2 lb chicken | |
| 2 | ounces | Unsalted butter; softened |
| 3 | tablespoons | Soft chopped herbs; such as flat-leaf |
| ; parsley, thyme, | ||
| ; chives, tarragon, | ||
| ; chervil, lovage | ||
| Salt and ground black pepper | ||
| ½ | pack | Pancetta |
| 4 | Carrots; finely diced | |
| 4 | Celery sticks; finely diced | |
| 4 | Onions; finely diced | |
| 6 | Garlic cloves; finely diced | |
| Thyme sprigs | ||
| 2 | Bottles red wine | |
| 1 | 1 pint thin veal or chicken jus | |
| 300 | grams | Chorizo; diced |
| 5 | 0 g dried ceps | |
| ½ | Bag Puy lentils | |
Directions
BROTH
Mix the herbs and butter together thoroughly in a bowl. Loosen the skin over the breast of the chicken and push the herbed butter up over the breast between the skin and the flesh. Spread evenly.
Roast the chicken in a 190C oven for about 1½ hours. Serve with the broth.
Broth: remove the rind from the pancetta and cut into lardons, retaining the rind in one piece. Soak the ceps in a little warm water.
Fry the pancetta in a little butter, then add the diced vegetables and thyme and cook until softened but not coloured. Deglaze with the wine and add the stock.
Add the pancetta rind in one piece, then the ceps and cep juice. Next add the lentils and cook until tender. Ten minutes from the end of cooking time add the chorizo.
Before serving with the chicken, remove the pancetta rind.
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