Spruce up a light tomato-based casserole with a generous sprinkling of parsley, lemon and garlic, also known as ‘gremolata’
Prep:10 mins
Serves 4
2 tbsp olive oil8 chicken drumsticks, skin left on2 onions, very finely chopped6 tbsp red lentil400g can chopped tomato1 chicken stock cube, crumbledcrusty bread, to serve
STEP 1Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.STEP 2Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.STEP 3Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.
