Rosemary Chicken and Swiss Chard with Lentils

Chicken with Swiss Chard with Lentils

Chard for a long time every restaurant menu featured a healthy portion under seasonal vegetables .

Many people eulogize about it I have found it at times both bitter and bland and most of the favored recipes seem to require a suspicious amount of cream , butter or Parmesan . This always raised my suspicion since I suspect cardboard would be pretty delicious baked with butter and Parmesan.Most times I have resorted to placing it as a Kale replacement in spicy kale soups

Swiss Chard

The boyfriend had a beautiful specimen in the vegebox , glistening white stalks and glowing green leaves so I am giving chard a second go .

Finely chopped Swiss Chard

Swiss Chard with Lentils

1 large swiss chard
200g of puy lentils
1.5 pints of vegetable stock
3 cloves of garlic – finely chopped

  1. Place the lentils in a sauce pan & pour over the stock
  2. Boil for 10 minutes .
  3. Remove the chard leaves from the stalks
  4. Finely chop the stalks and roughly chop the leaves
  5. Pour the lentils & stock into a casserole dish , add the garlic and chard stalks
  6. Cover and place in the oven at 180degC
  7. Cook for one hour minutes , for the last 15 minutes stir in the green chard leaves.

The lentils become sticky with the stalks keeping a firmness and the leaves soft with a ferrous taste. Unlike spinach which vanishes into nothing the second you cook it the chard maintains bulk .

Swiss Chard with Lentils

Rosemary Chicken

1.5kg free range chicken
5 large stems of rosemary
2 cloves of garlic – finely chopped
Salt and pepper

  1. Rub the chicken all over with garlic salt and pepper
  2. Layer the bottom of a roasting pan with the rosemary
  3. Place the chicken on top , cover with foil
  4. Roast in the oven at 190gC , for approx 1 and 1/4 hours for the last 30 minutes remove the foil to allow in the skin to brown
  5. this will also crisp up the rosemary which with the chicken juice will form the base of a tasty sticky juice.

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