Comments on: Chicken and Braised Lentils

By: Kerri

Kerri — Tue, 20 Jan 2009 12:12:54 +0000

Thank you

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Tue, 20 Jan 2009 04:50:04 +0000

The New Year brings to me a newfound craving for lentils. This dish looks fantastic! [eatingclub] vancouver || js’s last blog post..Cantonese Braised Beef Brisket, Two Ways

By: Pierre Lamielle

Pierre Lamielle — Wed, 14 Jan 2009 02:54:40 +0000

That is such a great combo, it's a shame you are being so well behaved without the fat because lentils love duck fat... and if you were feeling particularly gluttonous, it would hurt to put a whole pig foot into your lentils to impart some lovely gelatin from inside all the squidgy tendony bits. Pierre Lamielle’s last blog post..Nipply gnudist

By: Kerri

Kerri — Tue, 13 Jan 2009 19:23:22 +0000

Good idea about deglazing the pan Lizzie, the chicken was actually really moist but the overall dish was a little dry.

I’m glad I’m not the only one struggling with Skye Helen, everything else I’ve read seems to suggest that her recipes are brilliant and I was worried I was missing something.

By: Helen

Helen — Tue, 13 Jan 2009 10:46:25 +0000

I have that Skye book but haven’t cooked very much from it because of the ‘toolbox’ issue! Her second book is a lot more user friendly and I’ve cooked quite a few dishes with success!

By: Lizzie

Lizzie — Tue, 13 Jan 2009 09:51:18 +0000

I've never cooked Puy lentils but I love them - I had a dish at the weekend with pork belly and the lentils were spiced with cumin which worked well - it also had a thin gravy which helped. Maybe deglazing the pan from the chicken with a little wine would help to make it a bit more moist? Lizzie’s last blog post..Keema Curry

By: Stephen

Stephen — Tue, 13 Jan 2009 09:46:32 +0000

Thanks Antonia! We had the light on one side and a reflector on the other side to soften the shadows. We often use a reflector, but this time it was right against the edge of the plate, just out of the picture, so the effect was stronger than usual.

By: Antonia

Antonia — Tue, 13 Jan 2009 09:24:07 +0000

Great picture! How do you manage to shoot from above with barely a shadow? Sorry it didn't turn out as you hoped. My problem with lentils is getting the flavour in and preventing dryness so I'm pleased to hear that I'm not the only one. The chicken looks superb though - crispy on the outside and juicy within. Antonia’s last blog post..Baked rhubarb sponge

By: Mrs Ergül

Mrs Ergül — Tue, 13 Jan 2009 01:03:12 +0000

The picture sure looks great! And I'm sorry for the way it turned out. I'm sure the next time will be better! Mrs Ergül’s last blog post..Citrus Almond Salad

By: Stephen

Stephen — Mon, 12 Jan 2009 21:41:08 +0000

I rather liked the lentils and kept stealing quick spoonfuls of it while we were waiting for the chicken to finish cooking. In little spoonfuls it was good, but to have a whole plate of it made it seem rather dry – the chicken stock would obviously have helped that and the picture in her book does look a bit soupier than what we had.

The chicken was started on the hob in a frying pan, then put into the oven to finish cooking. This gave really crispy skin, almost as if we’d been cooking a duck breast. I did forget to season the chicken before cooking. So it was tasty but could have been better.

At least the picture turned out nicely, if a little off-centre