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1
Cut the chicken legs in half so that you have 4 thighs and 4 drumsticks.
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2
Season well.
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3
Carefully wash, dry and chop the leeks.
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4
Discard the tough outer green leaves.
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5
Peel and finely dice the carrots.
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6
Trim and finely dice the celery.
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7
Heat the oil in a large (preferably non-stick) pan, add the chicken and fry for 7-8 minutes, turning frequently, until browned.
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8
Remove the chicken with a slotted spoon, add the leeks and garlic to the pan, cook over a low heat for 3-4 minutes, or until softened.
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9
Add the diced carrot and celery and cook for 5-6 minutes, or until both are a light brown.
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10
Remove the chicken to the pan and stir.
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11
Add the lentils and the wine, and season to taste.
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12
Add enough cold water to cover the lentils.
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13
(At this point, I usually add more wine: some water and some wine).
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14
Bring to the boil, stirring.
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15
Add bayleaves.
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16
Cover and cook over a low heat for 30 minutes, or until the chicken and lentils are cooked and tender.
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17
Stir in the chopped parsley and serve immediately.
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18
Chef's Note: Lentils can take longer to cook if they have been stored for a long time.
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19
If the lentils are still firm at the end of the cooking in step 5, simmer for another 5-10 minutes.
