Chicken Baked With Lentils

• 1 tablespoon extra virgin olive oil
• 1/4 pound pancetta, in one slice, diced
• 3 pounds chicken thighs, 6 to 8 pieces, patted dry
• Salt
• freshly ground black pepper
• 2 cups finely chopped onions
• 1/2 cup finely chopped celery, about 1 rib
• 4 cloves garlic, sliced
• 2 teaspoons ground cumin
• 2 cups finely chopped radicchio, about 1/2 head, cored
• 1 tablespoon red wine vinegar
• 2 tablespoons minced fresh sage
• 2 cups lentils
• 3 cups chicken stock, more if needed

1. Heat oil in a 4-quart ovenproof casserole.
2. Add pancetta and cook on medium until golden.
3. Remove.
4. Season chicken with salt and pepper and add, skin side down.
5. Sear until golden on medium-high heat, working in two shifts if necessary.
6. Remove from pan.
7. Heat oven to 300 degrees.
8. Pour off all but 2 tablespoons fat from pan.
9. Add onions, celery and garlic, cook on medium until soft and translucent.
10. Stir in cumin.
11. Add radicchio, vinegar and sage; saute briefly.
12. Add lentils, stock and cooked pancetta.
13. Return chicken to pan, bring to a simmer, cover and place in oven.
14. Cook about an hour, until lentils are tender and most of the liquid has been absorbed, but not all.
15. Lentils should be saucelike but not soupy.
16. Add a little stock if needed.
17. Check seasoning, adding more salt and pepper if needed, then serve.

extra virgin olive oil, pancetta, chicken thighs, salt, freshly ground black pepper, onions, celery, garlic, ground cumin, radicchio, red wine vinegar, fresh sage, lentils, chicken stock

Taken from cooking.nytimes.com/recipes/1013003 (may not work)