Roasted Chicken Thighs with Puy Lentils, Bacon and Peas

Ingredients

• 2 bone-in, skin-on chicken thighs
• ½ cup dried Puy lentils
• 2–3 strips of strip bacon, diced (about 2 oz / 60 g)
• 1 small shallot, finely diced (or 2 tbsp onion)
• 1 garlic clove, minced
• 1 tsp butter
• 1 cup chicken stock
• ¼ cup peas (frozen, fresh if available)
• 1 tbsp chives, finely chopped
• Juice of ½ a lemon wedge (~½ tsp)
• Salt and black pepper, to taste

Directions

1. Sear the chicken: Heat a medium stainless steel pan over medium heat with a little oil. Season chicken thighs with salt and pepper. Place chicken skin-side down in the pan and sear until golden and crisp, about 5–7 minutes. When the skin naturally releases, remove chicken from pan and set aside on a rack.
2. Render the bacon: In the same pan, add diced bacon. Cook until about 90% rendered, then remove and set aside.
3. Sauté aromatics: Add butter to the pan. Sauté shallots and garlic until fragrant and softened, about 1–2 minutes.
4. Cook the lentils: Add Puy lentils to the pan and stir to coat. Pour in chicken stock and bring to a gentle simmer. Cook lentils until tender but still holding their shape, about 20 minutes, stirring occasionally.
5. Combine ingredients: Return bacon to the pan and stir. Nestle chicken thighs on top of the lentils, skin-side up. Continue to simmer until chicken is cooked through, about 5–8 minutes.
6. Add peas: Fold in peas and cook for 3–4 minutes until vibrant and tender. Remove from heat. Adjust seasoning with salt and pepper.
7. Plate and garnish: Spoon the lentils onto the plate, nestle the chicken thighs beside or slightly on top. Drizzle the entire plate with lemon juice and sprinkle with chives for color and brightness. Serve immediately.