CHICKEN THIGH WITH PUY LENTILS & FRESH SOYA BEANS

Here's a tip for all of you who find chicken bland. Leave the skin on and the bone in. Put simply, that's where the flavour is. And try to find a breeder of decent free range birds. The best chickens we've tasted were in Mexico - basically because corn is cheaper than man-made pellets. Here in Australia, the closest in flavour to those birds are the chickens that Carlo from Sydney's AC Butchery raises on his farm near Mudgee. The lentils were braised in a rich chicken stock (made from the frames of free range chickens). The soya beans were steamed, then mixed with a little agave syrup before serving.

CHICKEN THIGH WITH PUY LENTILS & FRESH SOYA BEANS