Chicken with Beluga Lentils and Swiss chard - Untested

A dish built in layers: browned chicken, lentils that take on that depth, and greens folded in at the end to soften and lift.

3 Tbsps. olive oil

1 chicken cut into 8 parts (skin on)

½ tsp salt, to taste

½ tsp chili flakes

1 cup leeks (cleaned and sliced (about 2 large leeks))

5 cloves garlic, minced

1 Tbsp smoked paprika

1 cup beluga lentils

1 cup white wine 

14oz fire roasted tomatoes

2 cups chicken broth 

1 Tbsp hot sauce

½ tsp salt (to taste)

¼ tsp pepper

~250g Swiss chard, stem sliced thin, leaves chopped

1 Tbsp fresh thyme 

1. Heat the oil and the butter in a large lidded casserole. Season the chicken, then fry for about 5 minutes on each side until golden brown. Remove and set aside.
2. Pour off excess fat, but leave enough to carry flavour.
3. In that same pot, add the onion (this might be a better place for stems) and fry about 5 minutes, until soft. 
4. Add the garlic and cook for another minute, then add the Swiss chard stems, sliced thinly, cooking just as the stems start to soften.
5. If the pot feels dry or the fond threatens to catch too hard, loosen it with a splash of wine or broth. Let it reduce slightly; this is where the sauce begins to form.
6. Add the lentils and stir them to coat, then add the tomato, paprika, and broth. The liquid should feel sufficient but not excessive — this is not a soup. Bring it to a gentle simmer.
7. Add the chicken legs and thighs first, nestled into the lentils. Simmer very gently for about 15 to 20 minutes. 
8. When the lentils are just starting to soften, add the breasts and cook for about another 15 minutes.
9. Check the amount of liquid, if it's too soupy, let it cook uncovered to reduce the liquid. If too dry, add a little broth.
10. Fold in the chard leaves and continue to cook slowly for another 2 to 3 minutes.
11. Last but not least, add the vinegar and stir through. 
12. It does well to leave it sit off the heat for a bit; the lentils will thicken slightly and the flavours round out. If it cools too much, just reheat.