BAKED CHICKEN AND LENTILS

If you are like me and love Indian food you will love this.


1 Tablespoon Extra Virgin Olive Oil
1/4 Lb. Pancetta or Bacon, diced
3 Lbs. Chicken Thighs, 6 to 8 pieces, patted dry
Salt and Black Pepper
2 Cups Onions, chopped
1 Rib Celery, chopped fine
4 Garlic Cloves, sliced
2 Teaspoons Ground Cumin
2 Cups Chopped Radicchio or red cabbage 1/2 head, cored
1 Tablespoon Red Wine Vinegar
11/2 Tablespoon Sage
2 Cups Lentils
3 Cups Chicken Broth, more if needed

Heat the oil in a skillet. Cook the pancetta or bacon on medium until golden. Season the chicken with salt and pepper and place in skillet. Shear until golden brown on medium high heat. Remove. Pour off all but 2 tablespoons of the fat. Add onions, garlic and celery and cook until soft. Stir in cumin. Add the cabbage, vinger and sage. Saute briefly. Add lentils, chicken stock and cooked pancetta. Put all of this in a ovenproof casserole and put back on the stove and bring to a boil and simmer. Then take off and put in oven for around one hour or until lentils are soft and chicken is done. If you need more broth add it. The lentils may absorb all of the broth. They should be sauce like and not soupy. Check to see if you need more salt. Serve.