Confit Chicken Thigh with Lentils

This dish features succulent confit chicken thighs served over a bed of flavorful lentils.

Ingredients - Serves 4

Preheat your oven to 200°F.
Season the chicken thighs with salt and pepper.
Place the chicken thighs in a deep baking dish and cover with the duck fat.
Cook in the oven for 2 hours, or until the chicken is tender and easily pulls away from the bone.
While the chicken is cooking, prepare the lentils. Rinse the lentils under cold water and drain.
In a large pot, sauté the carrot, celery, onion, and garlic until soft.
Add the lentils, chicken broth, and thyme to the pot. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 30 minutes.
Once the chicken is done, remove from the oven and let cool slightly. Then, remove the chicken from the fat and place on a baking sheet.
Broil the chicken for a few minutes until the skin is crispy.
Serve the chicken thighs over the lentils.