Slow Chicken & Lentil Stew by Chef Michael Smith

Ingredients

• 1 roasting chicken cut into 10 pieces, (2 wings, 2 drumsticks, 2 thighs and 4 breast halves) or a large package of any chicken parts
• 2 carrots, chopped
• 2 onions, chopped
• 2 stalks of celery, chopped
• 1 sweet potato, peeled and chopped or 2 baking potatoes
• 4 cloves of garlic, minced
• A handful of freshly chopped mushrooms
• 1 cup (250 mL) of lentils, green, black Beluga, or French Du Puy
• 5 cups (1.25 L) of water
• 1 teaspoon (5 mL) of salt
• ½ teaspoon (2 mL) of freshly ground pepper
• 1 – 2 bay leaves
• 1 teaspoon (5 mL) rosemary or thyme, freshly chopped
• 1 cup (250 mL) of frozen peas
• 1 cup (250 mL) of frozen corn