Chicken leg with lentils

Heat the oil in a frying pan and fry the slices of coppa crispy. Remove the slices from the pan and place them on a piece of kitchen paper. Sprinkle the bolts with salt and pepper and roast them in the pan over medium heat until golden brown. Add the onion from the stew package and the thyme and cook for 2 minutes.

Add the lentils and 500 ml of hot water and bring everything to the boil. Put the lid on the pan and fry the dish for 25 minutes. Spoon the carrot from the stew package and the leek through the dish. Add salt and pepper to taste and simmer for 10 minutes. Check occasionally if there is enough moisture in the pan, otherwise add a splash of water.

Spoon the dish into a nice dish or divide it over 4 plates. Put the slices of coppa on it. Delicious with coarse French mustard.