Photograph: Inbal Bar-Oz
This is a quick 'no muss no fuzz' one pot dinner. perfect for a family style dinner. Amp it up for a more luxe occasion by using duck legs instead. I would serve this with some mustardy mashed potatoes or plain boiled rice.
2 tbsp vegetable oil
4 x chicken or duck leg quarters
2 medium onions, chopped finely
4 - 6 celery stalks chopped finely
2 - 3 medium carrots chopped finely
2 - 3 cloves garlic crushed
3 - 4 sprigs fresh thyme
300g raw or canned Puy or green lentils
75ml red wine vinegar
800ml boiling water or chicken stock
1 Savoy or green cabbage cut in 6-8 wedges
2 tbsp Dijon mustard blended with 2 tbsp olive oil
Maldon salt & freshly ground black pepper
1 large Le Creuset or similar ovenproof pan with a lid that will take the legs in a single layer
METHOD: Preheat oven to 180°C.
Heat the vegetable oil in the large casserole pan over a medium heat and brown the chicken legs seasoned with salt and pepper.
If you are using duck legs, omit the oil and brown slowly over a low light to render off as much fat as you can.
Discard the excess fat. Remove the meat from the pan and put to one side.
Add the onion, celery, carrot and thyme sprigs. Lower the heat.
Sweat the vegetables gently for about 10- 12 minutes until the onions are translucent, stir in the garlic and cook for another 1-2 minutes.
Add the vinegar and lentils and increase the heat. Once most of the vinegar has evaporated, stir in the boiling water or stock. Sit the cabbage wedges on top of the lentil mixture and top with the chicken/duck.
Cover with the lid and place the casserole in the oven for 45 minutes covered and then uncover for 20-25 minutes more.
Transfer the chicken and cabbage to a plate and stir the mustard/oil mixture into the lentils.
Check and adjust the seasoning and then divide the lentils between 4 deep plates and then top with the cabbage and chicken.