- 200g poached or leftover chicken
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 chilli, chopped
- 2 sprigs thyme and rosemary
- 1/2 cup puy lentils, pre-boiled for 15 minutes
- 1/2 cup white wine
- 1 parmesan rind
- 500ml chicken stock
- 200g squash, cubed
2 sprigs sage
1/2 bunch parsley, finely chopped
1 garlic clove, crushed
100ml olive oil
1 tsp red wine vinegar
50g toasted pumpkin seeds
In a large saucepan, fry the onion on medium heat for 10 minutes. Add the garlic, chilli and herbs for another couple minutes.
Pop in the wine, parmesan rind and lentils and simmer for another couple minutes before adding the stock and squash. Simmer for 15-20 minutes until the squash is soft and lentils are cooked.
Meanwhile, make the pistou. Firstly fry the sage in some hot olive oil until crisp. Chop and mix with the rest of the ingredients and set aside.
Add the chicken to the stew 5 minutes from the end of cooking. Once it’s ready serve in a nice big bowl topped with a few dollops of pistou.