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Chicken with Lentils (Poulet aux Lentilles)

A dry spice/herb/salt rub replaces liquid brining for the chicken, which is then roasted atop the lentils and vegetables, flavoring the entire dish.
Servings 4 generously

Ingredients

  • 1/3 cup coarse sea salt (see Kitchen Notes)
  • 15 juniper berries, coarsely chopped (see Kitchen Notes)
  • 1/8 teaspoon ground cloves
  • 1 tablespoon dried thyme, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 8 bone-in, skin-on chicken thighs, trimmed of excess fat
  • 2 cups lentils, preferably French (see Kitchen Notes)
  • 5 cups water
  • 1 cup sliced yellow onion
  • 6 or 7 medium-sized carrots, peeled and sliced on a diagonal (2 cups)
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 1/2 cup white wine

Instructions

  • Mix sea salt, juniper berries, ground cloves, 1-1/2 teaspoons of the thyme and 1/2 teaspoon of the pepper in a small bowl. Arrange chicken thighs in a single layer in a non-reactive pan (I used the 13x9 glass baking dish that I later used to roast everything). Sprinkle the spice/herb/salt mixture on both sides of the chicken, rubbing it in to evenly coat. Cover and refrigerate for 4 to 6 hours or longer (I went about 7 hours because that's how the day went).
  • Preheat oven to 350ºF. Cook lentils in 5 cups of water for 20 minutes. While the lentils are cooking, rinse the chicken and pat it dry. If you used the glass baking dish for storing the chicken with the dry rub, wash it now. Drain the lentils and place in the bottom of the baking dish. Spread the onion and carrots over the lentils.
  • In a small bowl, combine the garlic, 1 teaspoon of the remaining thyme, the remaining 1/2 teaspoon of ground pepper and 1/4 teaspoon salt. Sprinkle this over the lentils and vegetables. Arrange chicken thighs on top of the lentil/vegetable mixture and sprinkle with remaining 1/2 teaspoon of thyme. Carefully pour 1-1/2 cups water and the wine around the chicken.
  • Place baking dish in oven and roast for about 1 hour, until chicken juices run clear when pierced and lentils are cooked through. Remove from oven and let rest for 5 to 10 minutes, then serve chicken thighs on individual plates with lentils and vegetables heaped alongside.

Kitchen Notes

Really coarse salt, of course. When I first read the recipe, I thought I might be able to substitute coarse kosher salt for the coarse sea salt. But looking at the sea salt at The Spice House, I saw that it was much more coarse than the kosher salt, closer to sidewalk salt than it was to the kosher salt. A similar volume of kosher salt would probably dissolve too much, oversalting the chicken.
Juniper berries. These are a driving force in the flavor of gin. In this dish, they add a subtle fresh light flavor. I got them at the Spice House, which also sells spices and herbs online. But I also called Whole Foods; they carry them too, at least in some locations. I honestly haven't had a chance to check out their general availability in supermarkets, but do seek them out.
Lentils. Flavorful, full of nutrition and readily available, it's no wonder these little legumes appear in so many cuisines around the world. If possible, use French lentils from Puy, often called the caviar of lentils and known for their peppery flavor. If they're not readily available, regular brown lentils are fine.