Chicken Legs with Red Wine Lentils – Bernd Stelter

Season the chicken legs well with salt and season well with pepper. Stir honey, soy sauce and cayenne and coat the legs with it.

In hot clarified butter, sear the drumsticks on both sides, lower the temperature, add the onions and sauté over medium heat until translucent. Extinguish with red wine, add bay leaf and steam covered for about five minutes.

Add diced carrots, soaked lentils, ginger powder and water – as needed so the lentils have enough liquid. Cover and steam for another twenty-five min or so.

Season with pepper, salt, vinegar, soy sauce and perhaps a dash of red wine.

Serve sprinkled with fresh finely chopped parsley.

Our tip: Use high-quality red wine for an especially fine taste!

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