Chicken & lentil stew with gremolata

• olive oil↗2 tbsp tbsp
• chicken drumsticks↗8

  skin left on

• onions↗2

  very finely chopped

• red lentil↗6 tbsp tbsp
• can chopped tomato400g g
• chicken stock cube↗1

  crumbled

• crusty bread↗

  to serve

• zest 1 lemon
• garlic clove↗1

  finely chopped

• small handful parsley↗

  finely chopped

Step-by-step instructions

1. 1

   Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.

2. 2

   Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.

3. 3

   Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.