Chicken with Lentil Vegetables

For the chicken with lentils and vegetables, first wash the leek and cut into thin rings. Clean the celery and finely dice. Wash the carrots, peel if necessary and also finely dice.

Remove and trim the chicken thighs. Bring the sections and bones to a boil with half of the vegetables, the bay leaf, juniper berries, peppercorns and water. Then simmer for about 60 minutes. Strain and measure out about 300 ml.

Sauté the chicken, skin side down, in a little oil over medium heat. Then turn down to low heat and cook the chicken pieces for about 20 minutes. Do not move the chicken during this process. Only when the chicken thighs are nicely browned on the outside, but not quite done, turn them over and fry for about 5 minutes on the other side. Then let rest in a warm place for 5 minutes.

While the chicken is cooking, prepare the lentils. First rinse with cold water and then bring to a boil with the specified amount of water and salt. Simmer for about 15-20 minutes. When the lentils are firm to the bite, drain.

Sauté the remaining leeks and celery and carrots in a little oil, deglaze with the soup, add the lentils and simmer for about 10 minutes. Season with salt and pepper.

Serve the chicken with the lentils.

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