- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 chicken drumstick, skin left on
- 2 onion, very finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 tbsp red lentil
- 400g can chopped tomato
- 1 chicken stock cube, crumbled
- crusty bread, to serve
For the gremolata
- zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 garlic clove, finely chopped
- small handful parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.
Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.