Submitted by: Joseph Wu
Latest update: March 22, 2005
February 10, 2005
Roughly chop the following vegetables:
Trim the excess fat off of 4 whole chicken legs. Rinse and pat dry. Season with salt and pepper. Brown in a Dutch oven (or other large stew pot) with a little oil. Drain on paper towels.
Sweat the onions in the Dutch oven using the left over oil. Add other vegetables and 1/2 cup green lentils. Stir over medium heat for about 2 minutes.
Return the chicken to the Dutch oven (on top of the vegetables). Add chicken stock to cover (about 2 cups). Add one sprig of fresh rosemary.
Bring to a boil, then reduce heat and simmer until the chicken is
tender (about 45 minutes). Skim off any excess fat from the top.
Mix together 1/2 cup plain organic yoghurt and 1 Tbsp. grain mustard. Stir into the pot. Thicken with a corn starch slurry (2 tsp. corn starch and water). Simmer for 2 minutes, then serve.