Chicken & Lentil Cholent

1. 1

   Season the chicken on all sides with salt and pepper. Heat a 4 quart Dutch oven over high heat. Add the olive oil and then brown the chicken on all sides lowering the heat as necessary to keep the fond in the bottom of the pan from burning. Remove the pieces from the pot.

2. 2

   Add the onions, carrot and celery and saute until they take on some color. Add the garlic, cinnamon, bay leaves and rosemary. Clean a spot on the bottom of the pan with a wooden spoon and drop the tomato paste onto it and let it caramelize for a second or two. Stir the pot.

3. 3

   Add the white wine and let the alcohol burn off. Add the water and the lentils. Top with the chicken and snuggle in the potatoes. Season with white pepper only. You don't want to salt it until the end or the lentils will take longer to cook.

4. 4

   Bring to a boil and then reduce the heat to a simmer and cover. Set a timer for 50 minutes.

5. 5

   Place a 2 quart sauce pan over medium heat. Add a glug of olive oil and sweat the shallots. Add the millet and stir to coat it with the oil. Season it with salt and pepper. Add the water and bring the pot to a boil.

6. 6

   Reduce the heat to a simmer and simmer for thirty minutes or until tender to the tooth. Then check and stir the cholent and make sure it is coming along nicely and reduce or turn up the heat as necessary.

7. 7

   When the millet becomes tender drain it in a colander and then dump it back into the pan. Stir in the parsley.

8. 8

   Make sure the potatoes are cooked through and the chicken is tender. Season with salt, stir in the parsley, and taste. Adjust the seasoning and then serve with sides of millet.

* Per serving · 4 servings · Values may vary.