date:Jan 20, 2014
edium heat and cook chicken, skin-side down, for 4 minutes. Turn and cook for a further 4 minutes or until the chicken is cooked through. Remove pan from heat, cover and rest the chicken for 5 minutes.
3. Meanwhile, heat the remaining oil in a small frypan over medium-low heat, add eschalots and cook, stirring, for 5 minutes or until softened but not coloured. Add lentils and capsicum and warm through. Remove pan from heat and stir in parsley. Season to taste with salt and pepper.
4. Divide th