Speedy weeknight suppers: chicken with lentils and roast tomatoes 1 clove garlic ½ stick celery 150ml white wine 500ml chicken stock 1 bay leave Squeeze of lemon juice 200g vine cherry tomatoes Crème fraiche Parsley Salt and pepper Preheat the oven to 200C. Finely chop the onion, celery and garlic. Simmer in a little olive oil over a medium heat in a pan large enough to cook the lentils, until soft and translucent. Pour a little oil into a frying pan and place over a high heat. Season the chicken breasts and add to the pan, skin-side down. Cook for about 3 minutes until the skin has turned golden, then turn over and cook for a further minute before placing on a baking tray with the tomatoes alongside. Roast in the oven for 15 minutes or until the chicken is cooked through. When the onion and celery are soft, add the lentils and stir well. Add the white wine and bay leaf and simmer gently until the liquid has been absorbed. Pour in the stock and leave to simmer until the lentils are cooked, adding more stock if needed. Remove the bay leaf and season the lentils with a squeeze of lemon juice, some chopped parsley, salt, pepper and a slug of olive oil. Finally assemble the dish by spooning some lentils into a deep bowl. Place the chicken breast on top and garnish with the roast tomatoes and a spoonful of crème fraiche.