Instructions
Step 1
TRIM excess fat off the chicken. Pat dry with paper towel and season with salt and black pepper.
Step 2
HEAT a large thick-bottomed saucepan (or Dutch oven) on medium-high heat, add canola oil and then chicken, skin side down. Cook chicken in two batches to avoid crowding in the pot. Cook until skin is golden, then turn over and cook for another 2-3 minutes. Remove and set aside on a separate plate. Continue with remaining chicken. Remove excess fat as necessary with a spoon, leaving 1 Tbsp (15 mL) in the saucepan.
Step 3
COOK onions and garlic in same saucepan until tender. Add carrots, potatoes, and peppers and cook for 3 minutes, stirring frequently. Lower heat and stir in paprika and cook for 1 minute to release flavour, but do not burn. Deglaze pot with the stock, scraping bottom to release browned bits. Stir in cayenne pepper and then add chicken, nestling it in so the pieces are semi-submerged in cooking liquid. Bring to a simmer and cover saucepan with a lid. Simmer for approximately 45 minutes, stirring every 10 minutes. The longer you simmer the more tender the chicken will become.
Step 4
ONCE the chicken is ready, remove from saucepan and set aside.
In a small bowl, whisk sour cream and flour together. Whisk until smooth and then whisk in 3 Tbsp (45 mL) of hot cooking liquid into sour cream to temper. Add another 3 Tbsp (45 mL). Then mix in to saucepan and cook on medium until it thickens. Add lentils and season with salt and pepper. Add chicken back in, bring to temperature and toss in fresh chopped parsley.
Step 5
SERVE the chicken with saucy lentils and vegetables. Accompany with cooked rice, pasta, or dumplings.