In a bowl combine the ketchup, vinegar, Worcestershire sauce, olive oil, hot pepper sauce and mix thoroughly. Add the chicken and coat thoroughly with marinade for at least an hour. (Would be perfect to marinate the night before and have it ready after a long day of work).

Preheat oven to 350 degrees.

In a large, deep oven safe frying pan (big enough to hold chicken and vegetables or two oven safe pans if you need), sauté the onion in about 2 tbsp olive oil over medium high heat for about 1 minute.

Add the carrots and lentils and sauté for about a minute.

Place the chicken skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.

Add the marinade, cup of white wine, cup of chicken broth and salt to pan and stir.

Let the liquid come to a simmer.

Place in the oven for about 35 minutes (30 minutes for breasts) and then add the broccoli.

Let cook for 10 minutes more

If using thighs and legs: Broil the chicken and vegetables for about 4-6 minutes to get them crispy. Chicken may crisp sooner than vegetables, so be prepared to take out chicken first so it doesn't burn If using breasts: Broil the chicken and vegetables. The chicken should be broiled for 2 minutes, then remove from pan. Replace the vegetables in the oven and broil for an additional 4-6 minutes to get them crispy.

Serve it with the sauce from the pan.