Spare Veges Chicken Casserole With Puy Lentils

Name: Spare Veges Chicken Casserole With Puy Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the lentils; 175 g puy lentils, rinsed; 1 bay leaf; 1 liter cold water; 1 vegetable stock, cube crumbled; For the casserole; 2 tablespoons olive oil; 700 g chicken, bone in portions; 4 garlic cloves, finely chopped; 1 large onion, roughly chopped; 200 g bacon, chopped roughly; 4 teaspoons dried thyme; 3 cups assorted fresh vegetables, roughly chopped (see note above); salt & pepper; 2 bay leaves; 1 cup of good quality vegetable stock; 1 tablespoon softened butter; 4 teaspoons flour; 100 ml cream

Servings: persons

For the lentils
175 g puy lentils, rinsed
1 bay leaf
1 liter cold water
1 vegetable stock, cube crumbled
For the casserole
2 tablespoons olive oil
700 g chicken, bone in portions
4 garlic cloves, finely chopped
1 large onion, roughly chopped
200 g bacon, chopped roughly
4 teaspoons dried thyme
3 cups assorted fresh vegetables, roughly chopped (see note above)
salt & pepper
2 bay leaves
1 cup of good quality vegetable stock
1 tablespoon softened butter
4 teaspoons flour
100 ml cream

1
Heat the oven to 180 degrees Celsius.
2
Place the lentils, bay leaf, water and crumbled stock cube in a saucepan. Heat until just boiling, then reduce the heat and simmer for 15 minutes. Drain and set aside.
3
Whilst the lentils are cooking, heat 1T of the olive oil in a stove top to oven pan (like Le Creuset etc).
4
Brown the chicken & remove from the pan.
5
Saute the onions & garlic in the same pan until translucent. Remove from the pan.
6
Add the bacon (and the extra olive oil if necessary) and brown.
7
Return the chicken & onions/garlic to the pan & add the thyme, vegetables & lentils. Stir to combine.
8
Add salt & pepper to taste, along with the bay leaves and stock (because I have a Le Creuset pan I don't need as much stock, however you may wish to add a little bit more during cooking).
9
Cover and cook for 30 minutes.
10
Make a paste with the flour & butter, and after 30 minutes whisk this through the casserole to thicken. Return to the oven and cook for another hour, or until the vegetables are just softened.
11
Stir through the cream, grind over extra black pepper if necessary, and serve.

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the lentils, 175 g puy lentils, rinsed, 1 bay leaf, 1 liter cold water, and more.

Yes, Spare Veges Chicken Casserole With Puy Lentils falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!