No soap box this week, just straight into a very simple one-pot recipe…… and I have chosen one that is particularly apt for cold winter days. It also features one of my favourite pulses, lentils. I notice that this is the first lentil recipe I have shared with you, expect more over the coming weeks! There is nothing fancy here, just basic ingredients cooked simply, but that doesn’t mean it lacks flavour!
Today was a wet and windy day here in Spain. Living in the mountains quite some distance from the sea means we have more inclement weather than the more touristy coastal towns. Don’t get me wrong, I love the sun, but days like today are a perfect opportunity to cook on the old wood-fired stove we have. Once lit the whole stove gives off quite a bit of heat and it is a real pleasure to get up close and personal with it!
As I think I have mentioned in the past, I use wood I collect from around the town. I collect wood when the Town Hall prune the trees. I also collect wood that the locals have dumped, and not always in the approved areas. It is a win-win really, I cook for free whilst cleaning up the local area.
After a busy week it’s also an opportunity to cook some Slow Food. I am all for Slow Food, this blog to an great extent is dedicated to it, but today the focus is on the “Slow”. With the wood-fired stove it is impossible to rush. I can’t just press a button and switch on the hob, I have to bring the stove slowly up to heat buy burning wood. It might frustrate some but I actually find it relaxing!
Anyway, here is the recipe for this week. I hope you like it:
Chicken with Pancetta and Lentils
Ingredients for 2 servings:
1 Garlic clove
1 Lemon (rind only)
3 tbsp Chopped parsley
1 tsp Chopped mint
400g Chicken pieces
1 tsp Mustard
Season the chicken pieces with salt and freshly ground black pepper. Fry in oil in a hot saucepan until nicely browned. Remove from the pan and reserve.
Turn down the heat on the saucepan. Chop the pancetta, leek and garlic clove and fry gently.
Grate in the rind of the lemon and add in the parsley and mint. Continue to fry until the vegetables are starting to soften.
Stir in the mustard.
Return the chicken to the pan then add in the water.
Bring to a gentle simmer and cook for about 25 minutes. The time depends upon the size of the chicken pieces. The larger the pieces the longer it will need.
Add in the lentils and cook for a further 45 minutes or until the lentils and chicken are done.
Adjust the seasoning and serve with a little chopped parsley.
Well here we are again at the end of another post. Please feel free to contact me with any questions or to pass on any thoughts or comments you might have. I am interested to hear what you have to say about the recipes.
tsp – Teaspoon – 5ml
tbsp – Tablespoon – 15ml
2016 Lincoln W. Betteridge