Roasted Auvergne Farmer Chicken with green lentils
Difficulty level: easy
Servings 4 people
Ingredients
- 1 chicken Auvergne farmer
- 400 g lentils green
- 1 chorizo entire
- 1 shallots
- 2 pods garlic in shirt
- 340 g mushrooms white and brown Paris
- 375 ml from Porto
- 1.25 L chicken stock
- Olive oil
- 5 leaves laurel
- Salt
- Pepper
Instructions
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Preheat the oven to 180°C.
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Pepper and salt the poultry inside and out then brush the poultry with olive oil.
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Coarsely crush the garlic cloves, then peel the shallots and cut them in half. Cut the chorizo into thick strips.
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In a baking dish, place the poultry and add the garlic cloves and shallots. Pour in the port and chicken stock then add the bay leaves and chorizo.
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Place the poultry in the oven at 180°C and leave to roast.
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30 to 40 minutes before the end of cooking, pour the green lentils into the dish. Add the button mushrooms cut in half. Continue cooking until the lentils are cooked and the poultry is roasted. Water regularly with the cooking juices.
© Sabine Alphonsine for Auvergne Farm Poultry
