Dust the chicken in flour, season and seal in olive oil, remove from the pan and add the chopped, garlic, pancetta, onion and saute on low heat until browned. Add the rosemary and toss, than pour in the wine, stock, tomato pulp and simmer.  Wash well the lentils and add to the stew, simmer until cooked through than add the cherry tomatoes cut in quarters. Peel and cut the potatoes in cubes, boil until softened and mash with lime zest and thyme. Blanche the broccoli and toss in butter and seasoning.

Serves 2-3

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