Chicken Baked with Lentils
Hardly show-offs, the Bordeaux wines priced less than $20 are workmanlike, perhaps a little brash, but they are fine to accompany a straightforward plate of food. A chicken casserole that is satisfyingly sturdy, a little rustic if you will, is thoroughly appropriate for the modest Bordeaux. For the earthiness of the wines you have lentils. For their whisper of spice, cumin. The radicchio insinuates a bitter edge, to confront the tannins in some of the wines. In keeping with the price, everyday chicken thighs soak up these flavors.
The casserole can be prepared ahead and reheated, but be sure there is enough stock to keep the lentils very moist. Mashed potatoes alongside would not be a mistake.
1 tablespoon extra virgin olive oil
1/4 pound pancetta, in one slice, diced
3 pounds chicken thighs, 6 to 8 pieces, patted dry
Salt and freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery, about 1 rib
4 cloves garlic, sliced
2 teaspoons ground cumin
2 cups finely chopped radicchio, about 1/2 head, cored
1 tablespoon red wine vinegar
2 tablespoons minced fresh sage
2 cups lentils
3 cups chicken stock, more if needed.
1. Heat oil in a 4-quart ovenproof casserole. Add pancetta and cook on medium until golden. Remove. Season chicken with salt and pepper and add, skin side down. Sear until golden on medium-high heat, working in two shifts if necessary. Remove from pan. Heat oven to 300 degrees. Pour off all but 2 tablespoons fat from pan.
2. Add onions, celery and garlic, cook on medium until soft and translucent. Stir in cumin. Add radicchio, vinegar and sage; sauté briefly. Add lentils, stock and cooked pancetta.
3. Return chicken to pan, bring to a simmer, cover and place in oven. Cook about an hour, until lentils are tender and most of the liquid has been absorbed, but not all. Lentils should be saucelike but not soupy. Add a little stock if needed. Check seasoning, adding more salt and pepper if needed, then serve.