I’ve been very absent recently and I am very sorry! But I abide by the law that food blogging must be fun and having been stressed out by other bits and bobs I haven’t been able to focus on YummaNumma nearly enough. Until…The final of the Great British Bake Off called for something cosy to keep our tummies from grumbling as we eagerly awaited who would be crowned this years champion. This lentil and chicken recipe is just so simple and rather numma too. Just the ticket for a cosy night in.
For two people you need:
- 2 chicken legs (thigh and drumstick)
- 1 pack of Merchant Gourmet Puy Lentils
- About a mug of chicken stock
- half a glass of red wine
- 1 onion
- 2 cloves of garlic
- fresh thyme
- dried porcini mushrooms or shitake
Get that oven on to 180 and let her heat up. Soak the dried mushrooms in boiling water to bring them back to life for about half an hour. Chop up the onions, garlic, and thyme and add the mushrooms, cooked lentils and lay at the bottom of a casserole dish.
Add the wine and stock and then place the chicken legs on top. with a decent sprinkling of salt and pep and a little drizzle of good olive oil. Whack this concoction in the oven for about 40 mins or until the chicken is cooked through and the red wine and stock has reduced.
Now that’s what I call YummaNumma. Any leftovers should be piled into tupperware as rich pickings the next day at work.