Roast Chicken with Lentils and Red Wine
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Roast Chicken with Lentils and Red Wine
Category
Meat and Poultry
Ingredients
- 1 cup green lentils
- 2 sprigs thyme
- 1 bay leaf
- 1 garlic clove, crushed
- 4 chicken drumsticks
- 2 tablespoons Fustini's Gremolata olive oil
- 1 tablespoon Fustini's Medium SELECT olive oil
- 1 tablespoon shallot, rough chop
- ¼ cup Fustini's 18 Year balsamic
- ½ cup red wine
- ½ cup chicken stock
- 1 tablespoon butter
- 1 tablespoon Fustini's Meyer Lemon Olive Oil
- 1 tablespoon each, Brunoise Carrot, Shallot, and Celery
Ingredients
Directions
- Bring a pot of water to a boil, add lentils, thyme, bay leaf, and garlic. Simmer for about 20 minutes until the lentils are tender. Drain the lentils and remove the thyme, bay leaf, and garlic.
- Drizzle the chicken with the gremolata oil, season with salt and pepper, and roast in a 400°, oven until golden brown and cooked through.
- In another saucepan, heat Single Varietal olive oil over medium heat and begin sweating the shallots. When they become translucent, add the 18 year balsamic and reduce by half. Next add the red wine and reduce by half. Finally add the chicken stock and reduce by half. Add the butter and whisk until sauce thickens slightly, then strain it.
- Heat Meyer Lemon olive oil in a pan and sauté, the brunoised vegetables until just tender. Add the lentils and stir to combine. Place a small pile of the lentils on a plate, place the chicken on top and spoon the sauce around.