9 October 2014

Roast chicken with lentils and brandy

I've moved to Madrid. 

Yep, I'm still not sure its really hit me- I'm not here just for a holiday. I'm actually here to live in Spain, talk Spanish and eat Spanish food for a whole year! Of course me being me, I packed so badly and ignored the idea that Spain ever gets cold but it definitely does and as its started to chuck it down with rain today, I'm starting to question whether sandals and dresses will be sufficient for the next few weeks! I think a trip to Zara might be in order (after all it's a Spanish company and therefore much cheaper out here- such a good excuse!)

One thing that's proved very hard to get used to out here is the timings. Last week someone asked me if I'd like to go for a drink. I thought great but had to think again when they suggested having supper at 10 and going for a drink at 12!! way past my bed time! The clubs here don't even open till 2 and most people stay out till 5 or 6 in the morning. I think it's definitely going to take me a while to adjust! 

This week, I've just about got the hang of my new flat and although I couldn't bring any of my cooking equipment or books with me, (I only had a precious 35kg worth of clothes allowance for a whole year!) I've already scouted out some shops where I can buy my cooking essentials and loads of funky restaurants and cafes that I can't wait to try. 

However, until I've established myself a bit better in my little spanish kitchen, here is a recipe I made before I left for Spain, when the leaves were just starting to turn back home. 

I originally intended to make this recipe with guinea fowl. I've never cooked guinea fowl before and as a gamey board with a much meatier and richer taste, I wanted to try it roasted with this combination of smokey bacon and earthy lentils. However, as I was just a bit too early for guinea fowl- another week or so and it would have been right in season,  I had to rethink my recipe to chicken. If you are able to get hold of some guinea fowl from your local butcher, then have a go at the recipe I've linked to at the bottom of this post. 
Whatever meat you serve this with, the lentil mixture is really wholesome, tasty and great even eaten just by itself or added to soups. 
It's the perfect autumnal supper and involves minimal washing-up!


1 large free range chicken
1 large pack bacon lardons/pancetta
4 medium garlic cloves
2 carrots
1 large onion
2 sticks of celery
2 big mushrooms
1 tin of cannellini beans (246g drained weight)
Large handful fresh tarragon
200g green lentils
50ml brandy
700ml chicken stock
Salt and pepper

Double cream (optional)
Extra brandy (optional)


Preheat the oven to 180 degrees C (fan.)

Put a large heavy-bottomed casserole dish over a high heat and add a good glug of olive oil and a large knob of salted butter.

Season the chicken and put it breast side down into the pan. Brown the chicken on all sides and then remove it from the pan and onto a plate.

Turn the heat down to medium and add the bacon lardons to the same pan. Fry until they start to turn golden brown. Finely chop the garlic, onion, carrot and celery and add to the pan. Continue to fry the mixture for 5-7 minutes until the vegetables begin to tenderise. Roughly chop the mushrooms and add them to the pan.

Add in the brandy and stir the mixture for a few minutes- letting the alcohol evaporate. Then add in the drained beans, finely chopped tarragon and the lentils.

Season the mixture well with salt and pepper and then add in two thirds of the chicken stock. Stir the mixture well and let it simmer for 5-10 minutes. Add in the remaining stock and then place the whole chicken back in the pot on top of the lentil mix. Cover the dish with a lid and put into the oven.

Roast the chicken in the oven (covered) for 45 minutes. (You may need to add in a little more stock throughout if the lentil mixture looks a little dry or as if it might catch on the bottom of the pan.)

After 45 minutes, remove the lid from the dish and brush a little butter over the top of the chicken. Return the dish to the oven and roast for an extra 15-25 minutes until the chicken is golden brown on top and the juices run clear and then remove from the oven.

If you want to, you can also stir a little double cream and brandy through the lentil mixture at this stage before serving.

Serve the chicken on a large plate, seated on top of the lentil mixture. I served mine with purple sprouting broccoli.

Inspired by: http://www.bbcgoodfood.com/recipes/2875670/potroast-guinea-fowl-with-lentils-sherry-and-bacon


  1. This recipe looks delicious, I love lentils but have never thought of making them along with roast chicken. And lucky you moving to Spain! I spent a summer in Barcelona and definitely found it hard to adjust to them going out SO late. It's crazy! You may as well just go with it and immerse yourself ; )

  2. Those lentils look delicious, love the addition of brandy and I bet they were good with that chicken. Have a great time in Spain!


Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x