CHICKEN WITH LEEK SAUCE AND LENTILS
Serves 4
ingredients
the night or several hours before
4 chicken breasts (700g) trimmed and sliced diagonally about 1.5cm thick
4 tablespoons extra virgin olive oil
5 sprigs each parsley and dill stalked and roughly chopped
2 pinches of sea salt
freshly ground black pepper
150g quality lentils well covered with water and soaked overnight
Roll the chicken through the oil, seasonings and herbs, cover and refrigerate.
sauce
50g leek finely sliced
10g tiny capers
30g butter
50ml white wine
200ml cream
for the lentils
soaked lentils drained and rinsed several times in cold running water
30g butter
100g white leek cleaned, rinsed and finely sliced
salt
freshly ground black pepper
125ml cold water
method
Twenty minutes before you want to eat.
for the lentils
Sauté the leek and seasoning in the butter until it is just softened. Add the lentils and water and simmer gently until they are just tender.
for the chicken
Pre heat oven to 100°C
In a sauté pan quickly brown both sides of the chicken slices. Put them on a plate cover loosely with foil and put them into the oven where they will finish cooking. Add the 30g butter, 50g leek and capers to the pan and cook until the leek is softened. Add the wine, bring to the boil, and then add the cream. Taste and adjust the seasoning. Check that the chicken is cooked.
Divide the lentils between four warm dinner plates, then divide the chicken placing it next to the lentils. Spoon the sauce over and around the meat and lentils and serve.
available from Lucia’s Fine Foods
EV olive oil, lentils, capers, cream
