Fennel-cayenne roasted petit poulet with red grape sauce and black lentils

Combine the brunoise mirepoix, black lentils, thyme, bay leaf, a small pinch of salt and chicken stock in a pot; bring to a simmer, cover and cook about 25 minutes until the lentils are soft.

Add a little pepper.

Combine shallots, grapes, port, white wine, apple cider vinegar and chicken stock in a pot; bring to a boil, then cook on low heat about 10 minutes until the grapes are soft and burst.

Coat the petit poulet with whole and ground fennel seed, cayenne and olive oil; marinate about 30 minutes.

Preheat the oven to 400 degrees.

When the lentils are soft and the liquid absorbed, take off the heat, rest a few minutes and season to taste; keep warm.

Puree the grape mixture in a blender and strain out the skins; add the butter, reduce to texture and season with salt and cayenne.

Heat a pan on medium-high with a touch of olive oil until it shimmers.

Sear the chicken skin side down, leg side first, seasoning with salt, about 1.5 to 2.5 minutes until coloured.

Flip to the meat side and roast in the hot oven 10 to 15 minutes; rest a couple of minutes.

Plate the lentils, the leg and thigh and the red grape sauce; garnish with black grapes.