This dish is also delicious made with with duck legs.

Method:

• Preheat oven to 180°C. Heat the vegetable oil in the large casserole pan over a medium heat and brown the chicken legs seasoned with salt and pepper. If you are using duck legs, omit the oil and brown slowly over a low light to render off as much fat as you can. Discard the excess fat. Remove the meat from the pan and put to one side.

• Add the onion, celery, carrot and thyme sprigs. Lower the heat.

• Sweat the vegetables gently for about 10- 12 minutes until the onions are translucent, stir in the garlic and cook for another 1-2 minutes.

• Add the vinegar and lentils and increase the heat. Once most of the vinegar has evaporated, stir in the boiling water or stock. Sit the cabbage wedges on top of the lentil mixture and top with the chicken/duck.Cover with the lid and place the casserole in the oven for 45 minutes covered and then uncover for 20-25 minutes more. Transfer the chicken and cabbage to a plate and stir the mustard/oil mixture into the lentils.

• Check and adjust the seasoning and then divide the lentils between 4 deep plates and then top with the cabbage and chicken.
  
  louismann.co.uk / thebutchersdaughter.org

First published in the JC March 24 2022