Tray-Baked Chicken With French Lentils

• 4 chicken legs
• 1 tablespoon Bertolli spread
• 5/8 pound puy lentils or green, rinsed and drained
• 2 11/16 cups chopped tomatoes cans
• 1 red onion diced
• 2 cloves garlic roughly chopped
• 2 1/8 cups chicken stock
• 1 cup dry white wine
• 3 1/3 cups baby spinach leaves
• 4 tablespoons half fat creme fraiche
• 4 sprigs rosemary

1. Preheat the oven to 220u0b0C, 200u0b0 C fan oven, gas mark 7. Rub the chicken pieces all over with Bertolli and season.
2. Place the lentils, tomatoes, onion, garlic, stock, wine, and rosemary into a medium roasting tin, just large enough to take the chicken in a single layer, and stir to combine. Top with the chicken and cover with foil or a tight fitting lid.
3. Place into the oven and immediately reduce the heat to 200u0b0C,180u0b0C fan oven, gas mark 6 and bake for 40-50 minutes.
4. Remove the foil and cook for a further 10-15 minutes, until the chicken becomes a rich golden colour, is thoroughly cooked and its juices run clear. Remove from the oven and place the chicken onto warmed plates to rest.
5. Stir the spinach, creme fraiche and some seasoning into the lentils. Serve immediately or at room temperature with the chicken. Great with steamed green beans.

chicken, puy lentils, tomatoes, red onion, garlic, chicken stock, white wine, baby spinach, crueme fraiche, rosemary

Taken from www.yummly.com/recipe/Tray-baked-Chicken-With-French-Lentils-378579 (may not work)