Step 1 Season and sauté chicken in oil and butter in heavy based pan till golden brown.

Step 2 Remove from pan and set aside.

Step 3 Sauté bacon till crisping, then add the chestnut mushroom and cook for a further 5 mins.

Step 4 Add thyme, sherry, stock and lentils and soaked porcini plus soaking liquid. Place chicken on top and put lid on and transfer to oven for min 1 hour preferably 2 hours at 170’C, fan 150’C until cooked through.

Step 5 Remove from oven and let the chicken stand to rest for 10 mins covered with foil.

Step 6 Stir crème fraîche through the lentil mixture.

Step 7 Carve chicken and pour lentil mixture over and serve with Cavolo Nero leaves.