4 chicken marylands, thigh bone removed, skin on
2 good quality chicken sausages – skins removed
3 tablespoons pistachio nuts, roughly chopped
2 tablespoons finely chopped flat-leaf parsley
8 slices streaky bacon
kitchen string for tying chicken
200 grams Puy lentils
4 tablespoons olive oil
1 teaspoon wholegrain mustard
1 tablespoon red wine vinegar
2 spring onions, finely sliced
3 vine-ripened tomatoes, seeded and diced
large handful of Italian parsley, chopped
Preheat the oven to 200oC.
Chicken: Combine the sausage meat, pistachios and the parsley in a bowl. Lay the chicken pieces out, skin side down. Season with salt and freshly ground pepper and divide the stuffing mixture between the boned thighs.
Fold the meat over the filling to totally enclose and wrap 2 strips of bacon around the chicken.
Tie securely with string. Heat a large oven proof sauté pan with a little oil. Sear the chicken on both sides until golden.
Place the pan in the oven and roast the chicken for 30-40 minutes or until cooked through.
Remove from the oven, lightly cover and allow to rest for 5 minutes.
Lentils: Place the lentils in a pot and cover with cold water. Bring to the boil and simmer until tender but not mushy. Drain and set aside. Combine the oil, mustard and vinegar in a small bowl and season to taste. Pour the dressing over the hot lentils and stir through.
To serve: Add the spring onions, tomatoes and herbs to the lentils and season again. Remove the string and slice each piece of chicken into 3. Spoon the lentils onto serving plates and place a serving of chicken beside them. Serves 4
Puy Lentils: these small slate-green lentils have a delicate blue marbling. They are considered by many to be the best lentil because of their unique peppery flavour and the fact they hold their shape during cooking.
They are the only lentil to be identified by area of cultivation – grown in the Le Puy region of France.