Spanish Braised Chicken

Spanish Braised Chicken
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The Chicken
  1. 1 tablespoon olive oil
  2. 1 head of garlic, cut in half horizontally
  3. 1 fennel bulb, cored, cut into quarters and fronds removed (reserve fronds for garnish)
  4. 4 bone in, skin on chicken thighs
  5. Sea salt and pepper
  6. 1/2 cup (125ml) white wine
  7. Bay leaf - fresh or dried
The Lentils with Dried Cranberries and Blue Cheese
  1. 1 tablespoon olive oil
  2. 1 shallot, peeled and finely chopped
  3. 1/4 cup (60 ml) cider vinegar
  4. 2 teaspoons white sugar
  5. 1/4 cup (60ml) dried cranberries
  6. 1/2 cup (125ml) puy lentils (french lentils) cooked
  7. 1/4 cup (60 ml) crumbled blue cheese (substitute feta or goat cheese)
For the Chicken
  1. Heat a large fry pan or dutch oven (something that has a lid) over medium-high heat. Add olive oil. When hot, place garlic halves, cut-side down, into the pan and leave to brown. Remove from the pan and set aside. Add fennel wedges to hot pan and allow them to brown. Transfer to the plate with the garlic.
  2. Season chicken thighs with a sprinkling of sea salt. Place skin-side down in hot pan and leave to brown. Turn and brown the other side. At this point, add garlic and fennel pieces back to the pan, tucking everything in together. Turn the heat up, add white wine, bay leaf, sea salt and pepper. Top up the pan with a little water (not quite to cover ingredients, just about halfway up) and bring to a boil. Lower heat a little, cover, and leave to simmer away until chicken is cooked through, about 15-20 minutes. Meanwhile, make the lentils.
For the Lentils with Dried Cranberries and Blue Cheese
  1. Heat olive oil in a small pan over medium heat. Add shallot and stir. When shallots begin to soften, add vinegar and bring to a boil. Add dried cranberries, lower heat, and stir. When ready to serve, stir in lentils and top with a crumbling of blue cheese.
Notes
  1. Serves 2
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