Chicken with Lentils
Submitted by rpolter
Browned chicken pieces simmered with dried lentils, tomatoes, celery, and white wine until everything is meltingly tender. A hearty, protein-packed one-pot meal that practically cooks itself.
YIELD
4 servingsPREP
10 minCOOK
55 minREADY
1 hrsChicken and lentils are a match that does not get nearly enough love. This one-pot braise brings them together with tomatoes, celery, onion, garlic, and a splash of white wine for a dinner that is as nourishing as it is satisfying.
The lentils cook right alongside the chicken, soaking up all those meaty, herby juices and turning creamy without any soaking ahead of time.
Thyme ties the earthy lentils to the savory chicken, and the tomatoes break down into a rich, saucy base that coats everything in the pot.
Brown the chicken, dump in the rest, and let it simmer for about 40 minutes. That is it. One pot, one hour, and a dinner loaded with fiber and protein.
Chef Tips
- Brown the chicken well first: That golden crust is not just for looks. It builds a flavor foundation that the lentils absorb as they cook.
- Use green or brown lentils: Red lentils will dissolve into mush. Green and brown varieties hold their shape and give you a better texture.
- Break up the canned tomatoes by hand: It gives you a chunkier, more rustic sauce than blending, which fits this hearty dish.
Ingredients
Directions
Remove skin and fat from chicken pieces.
Heat oil in nonstick Dutch oven or 12-inch skillet until hot.
Cook chicken in oil over medium heat about 15 minutes or until light brown on all sides; drain.
Stir in remaining ingredients except parsley; break up tomatoes.
Heat to boiling; reduce heat.
Cover and simmer 35 to 40 minutes or until juices of chicken run clear and the lentils are tender.
Sprinkle with parsley.
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