CHICKEN WITH LENTILS RECIPES

Name: Chicken Baked With Lentils
Total time: 1 h 15 min
Yield: 4 to 6 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1/4 pound pancetta, in one slice, diced; 3 pounds chicken thighs, 6 to 8 pieces, patted dry; Salt; freshly ground black pepper; 2 cups finely chopped onions; 1/2 cup finely chopped celery, about 1 rib; 4 cloves garlic, sliced; 2 teaspoons ground cumin; 2 cups finely chopped radicchio, about 1/2 head, cored; 1 tablespoon red wine vinegar; 2 tablespoons minced fresh sage; 2 cups lentils; 3 cups chicken stock, more if needed

CHICKEN BAKED WITH LENTILS RECIPE - NYT COOKING

Chicken Baked With Lentils Recipe - NYT Cooking image

Provided by Florence Fabricant

Total Time 1 hours 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon extra virgin olive oil
1/4 pound pancetta, in one slice, diced
3 pounds chicken thighs, 6 to 8 pieces, patted dry
Salt
freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery, about 1 rib
4 cloves garlic, sliced
2 teaspoons ground cumin
2 cups finely chopped radicchio, about 1/2 head, cored
1 tablespoon red wine vinegar
2 tablespoons minced fresh sage
2 cups lentils
3 cups chicken stock, more if needed

Steps:

Heat oil in a 4-quart ovenproof casserole. Add pancetta and cook on medium until golden. Remove. Season chicken with salt and pepper and add, skin side down. Sear until golden on medium-high heat, working in two shifts if necessary. Remove from pan. Heat oven to 300 degrees. Pour off all but 2 tablespoons fat from pan.
Add onions, celery and garlic, cook on medium until soft and translucent. Stir in cumin. Add radicchio, vinegar and sage; sauté briefly. Add lentils, stock and cooked pancetta.
Return chicken to pan, bring to a simmer, cover and place in oven. Cook about an hour, until lentils are tender and most of the liquid has been absorbed, but not all. Lentils should be saucelike but not soupy. Add a little stock if needed. Check seasoning, adding more salt and pepper if needed, then serve.

Nutrition Facts : @context http//schema.org, Calories 936, UnsaturatedFatContent 33 grams, CarbohydrateContent 55 grams, FatContent 52 grams, FiberContent 9 grams, ProteinContent 62 grams, SaturatedFatContent 14 grams, SodiumContent 1202 milligrams, SugarContent 6 grams, TransFatContent 0 grams

ONE-POT LENTIL CHICKEN RECIPE | BBC GOOD FOOD

One-pot lentil chicken recipe | BBC Good Food image

This all-in-one, 40-minute meal makes a brilliant, fuss-free supper, and saves on the washing up too. Pair with potatoes or rice for a hearty dinner

Provided by Sarah Randell

Categories Dinner, Main course, Supper

Total Time 40 minutes

Yield 2

Number Of Ingredients 12

Ingredients

1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large bone-in chicken thighs, skin removed
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml dry white wine
200ml chicken stock
50g green lentil
½ tsp dried thyme
85g chestnut mushroom, halved if large

Steps:

Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.

Nutrition Facts : Calories 360 calories, FatContent 10 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, FiberContent 2.5 grams fiber, ProteinContent 41 grams protein, SodiumContent 2.4 milligram of sodium

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Return chicken to pan, bring to a simmer, cover and place in oven. Cook about an hour, until lentils are tender and most of the liquid has been absorbed, but not all. Lentils should be saucelike but not soupy. Add a little stock if needed. Check seasoning, adding more salt and pepper if needed, then serve.

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