French chicken dish with leek, lentils and rice

Bring water with a little salt to a boil in a large pan, add the rice and cook for 15 minutes until done.

Meanwhile, put the lentils in a colander, rinse under cold running water and let drain. Drain the rice, scoop the lentils through and leave covered.

Meanwhile, cut the chicken into pieces. Wash the leek and cut into 2 cm rings. Rub any earth from the mushrooms and halve them.

Heat the butter in a frying pan and fry the chicken in 2 min. Remove from the pan and add the flour to the shortening in the pan. Stir until smooth (roux) and cook for 3 minutes until the light starts to color.

Add the chicken, leeks, mushrooms, thyme, chicken stock and the water and bring to the boil. Place the lid on the pan and simmer for 15 minutes on low heat.

Add the beans for the last 5 minutes. Season with pepper and salt.

Slice the leaves of the parsley and sprinkle over the chicken stew just before serving. Serve with the lentil rice. Sprinkle over the chicken stew just before serving.