Roast Chicken Lentils Pancetta & Port


  • 2 red onions, chopped
  • 30g shitake mushrooms
  • 50g dice pancetta bacon
  • 300ml Port
  • 500ml chicken stock
  • 400g Beluga lentils
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 1 bay leave
  • 1 chicken, backbone removed and halved
  • 50ml olive oil
  • Sea salt


  • Preheat your oven to 200°C/390°F/gas mark 6.
  • Add chopped onions to a large roasting pan. Sprinkle over the sliced shitake mushrooms and chopped pancetta bacon – fry for 2 to 3 mins.
  • Pour over the Port and chicken stock and add the Beluga lentils, rosemary, thyme and bay leave – stir well.
  • Place the halved chicken on top and then pour over the olive oil and sprinkle with sea salt.
  • Roast for 1 hour or until the juices of the chicken run clear.
  • Carve the chicken and divide the lentils between plates. Serve immediately with fresh crusty bread.