Recipe - Herbed Chicken With Lentil And Cep Broth

1 3 One half pound chicken
2 ounce Unsalted butter; softened
3 tablespoon Soft chopped herbs; such as
flatleaf
; parsley, thyme,
; chives, tarragon,
; chervil, lovage
Salt and ground black pepper

BROTH
One half pack Pancetta
4 Carrots; finely minced
4 Celery sticks; finely minced
4 Onions; finely minced
6 Garlic cloves; finely minced
Thyme sprigs
2 Bottles red wine
1 1 pint thin veal or chicken
jus
300 g Chorizo; minced
5 0 g dried ceps
One half Bag Puy lentils

Mix the herbs and butter together thoroughly in a bowl. Loosen the skin
over the breast of the chicken and push the herbed butter up over the
breast between the skin and the flesh. Spread evenly.

Roast the chicken in a 190C oven for about 1 One half hours. Serve with the
broth.

Broth: remove the rind from the pancetta and cut into lardons, retaining
the rind in one piece. Soak the ceps in a little warm water.

Fry the pancetta in a little butter, then add the minced vegetables and
thyme and cook until softened but not coloured. Deglaze with the wine and
add the stock.

Add the pancetta rind in one piece, then the ceps and cep juice. Next add
the lentils and cook until tender. Ten minutes from the end of cooking time
add the chorizo.

Before serving with the chicken, remove the pancetta rind.

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