Country Chicken With Lentils

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“A traditional potato dish – such as Pan Haggerty Potatoes or English Parsley Potatoes – makes an excellent accompaniment to this hearty, nutritious one dish meal. Adapted from a 'Pan or Wok' recipe card from International Masters Publishers.”
1hr 5mins

Ingredients Nutrition


  1. Cut the chicken legs in half so that you have 4 thighs and 4 drumsticks. Season well.
  2. Carefully wash, dry and chop the leeks. Discard the tough outer green leaves. Peel and finely dice the carrots. Trim and finely dice the celery.
  3. Heat the oil in a large (preferably non-stick) pan, add the chicken and fry for 7-8 minutes, turning frequently, until browned. Remove the chicken with a slotted spoon, add the leeks and garlic to the pan, cook over a low heat for 3-4 minutes, or until softened. Add the diced carrot and celery and cook for 5-6 minutes, or until both are a light brown.
  4. Remove the chicken to the pan and stir. Add the lentils and the wine, and season to taste. Add enough cold water to cover the lentils. (At this point, I usually add more wine: some water and some wine). Bring to the boil, stirring.
  5. Add bayleaves. Cover and cook over a low heat for 30 minutes, or until the chicken and lentils are cooked and tender. Stir in the chopped parsley and serve immediately.
  6. Chef's Note: Lentils can take longer to cook if they have been stored for a long time. If the lentils are still firm at the end of the cooking in step 5, simmer for another 5-10 minutes.

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