I made this Pot Roast Chicken with Lentils and sun dried tomatoes on a Sunday afternoon and had enough leftovers to take to work the next day. At lunchtime my work colleague, Brenda, who cannot cook for love nor money came and stole some – (bloomin Germans…) However it was the start of an adventure of getting her to start cooking proper food for her and her hubby.
This is such a simple dish I wouldn’t really call it cooking – more like chucking. Basically you chuck all the ingredients into a big pot and chuck it into the oven to slow cook while you get on with your life. So Simple even Brenda can do it and the great thing is from such simplicity comes an unctuous dish bursting with flavour.
Ingredients for the dish
3 Onions sliced
1 jar of sun-dried tomatoes – chopped and a splash of the oil
2 tins of puy lentils
6 chestnut mushrooms finely chopped up
3 carrots – peeled and diced
6 cloves garlic – roughly chopped
bunch fresh oregano
3 bay leaves
A whole large free range chicken
1 tin tomatoes
Bottle red wine – decent full-bodied
1/2pt good chicken stock
Pot Roast Chicken Method:
Chop and chuck all the veg and herbs from the list down to the chicken into a big pot with a decent splash of the flavoursome oil from the sun dried tomatoes.
Give all a great big stir and maybe a twist or two of pepper. Then nestle the chicken into the mix and pour over the tin of tomatoes, the stock and finally the bottle of wine.
Chuck it into the oven on about 140 for about 3 hours ish or until the chicken is falling off the bone – serve on it’s own or with rice or a baked potato.