Ingredients: 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 Method: 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 … Continue reading Roast Chicken Lentils Pancetta & Port