Ingredients
- 1/3 cup coarse sea salt
- 15 juniper berries, coarsely chopped
- 1/8 teaspoon ground cloves
- 1 tablespoon dried thyme, divided
- 1 teaspoon freshly ground black pepper, divided
- 8 bone-in, skin-on chicken thighs, trimmed of excess fat
- 2 cups lentils, preferably French
- 5 cups water
- 1 cup sliced yellow onion
- 6 or 7 medium-sized carrots, peeled and sliced on a diagonal [2 cups]
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1-1/2 cups water
- 1/2 cup white wine
Directions
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Mix sea salt, juniper berries, ground cloves, 1-1/2 teaspoons of the thyme and 1/2 teaspoon of the pepper in a small bowl. Arrange chicken thighs in a single layer in a non-reactive pan [I used the 13×9 glass baking dish that I later used to roast everything]. Sprinkle the spice/herb/salt mixture on both sides of the chicken, rubbing it in to evenly coat. Cover and refrigerate for 4 to 6 hours or longer [I went about 7 hours because that’s how the day went].
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Preheat oven to 350ºF. Cook lentils in 5 cups of water for 20 minutes. While the lentils are cooking, rinse the chicken and pat it dry. If you used the glass baking dish for storing the chicken with the dry rub, wash it now. Drain the lentils and place in the bottom of the baking dish. Spread the onion and carrots over the lentils. In a small bowl, combine the garlic, 1 teaspoon of the remaining thyme, the remaining 1/2 teaspoon of ground pepper and 1/4 teaspoon salt. Sprinkle this over the lentils and vegetables. Arrange chicken thighs on top of the lentil/vegetable mixture and sprinkle with remaining 1/2 teaspoon of thyme. Carefully pour 1-1/2 cups water and the wine around the chicken.
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Place baking dish in oven and roast for about 1 hour, until chicken juices run clear when pierced and lentils are cooked through. Remove from oven and let rest for 5 to 10 minutes, then serve chicken thighs on individual plates with lentils and vegetables heaped alongside.