Side Pannel
Chicken with Lentils
Chicken with Lentils
- Recipe Submitted by Seattle Girl on 09/26/2007
Category: Meat, Healthy Recipes, Poultry, Lentils
Ingredients List
- 4 chicken thighs, patted dry
- Salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1/8 to 1/4 pound pancetta or bacon, diced
- Salt and freshly ground black pepper
- 1/2 onion (approx. 1 cup) finely chopped
- 1 celery rib, finely chopped
- 2 cloves garlic, sliced
- 1 teaspoons ground cumin
- 1 cup baby spinach leaves (the original recipe asked for 1 cups finely chopped radicchio, but in its absence you could substitute with spinach, Belgian endive or arugula)
- 1 teaspoon red wine vinegar
- 1 tablespoon minced fresh sage
- 1 cup lentils
- 1 1/2 cup chicken stock, more if needed
Directions
1. Season chicken with salt and pepper. Set aside.
2. Heat the olive oil on medium heat in a 3-quart ovenproof casserole or Le Creuset type dish. Add the pancetta and cook until golden. Remove.
3. Add the chicken to the pan, skin side down. Sear until golden on medium-high heat. Remove from pan and set aside.
4. Preheat the oven to 300 degrees.
5. Pour most of the fat from the pan, but keep approx. 2 tablespoons of the fat in the pan. Add onions, celery and garlic to the pan and cook on medium heat until soft and translucent. Season with the cumin. Add the spinach (radicchio or arugula), vinegar and sage and sauté briefly. Add lentils and the already cooked pancetta, and cover with the chicken stock.
6. Bring the mixture to a simmer, place the cooked chicken on top, cover and place in the preheated oven. Cook about an hour, until lentils are tender and most of the liquid has been absorbed, but not all. The lentils should be saucelike but not soupy. You could add more stock if needed. Seasoning with salt and pepper if needed, then serve.
Adapted from Florence Fabricant's Chicken Baked with Lentils recipe.
2. Heat the olive oil on medium heat in a 3-quart ovenproof casserole or Le Creuset type dish. Add the pancetta and cook until golden. Remove.
3. Add the chicken to the pan, skin side down. Sear until golden on medium-high heat. Remove from pan and set aside.
4. Preheat the oven to 300 degrees.
5. Pour most of the fat from the pan, but keep approx. 2 tablespoons of the fat in the pan. Add onions, celery and garlic to the pan and cook on medium heat until soft and translucent. Season with the cumin. Add the spinach (radicchio or arugula), vinegar and sage and sauté briefly. Add lentils and the already cooked pancetta, and cover with the chicken stock.
6. Bring the mixture to a simmer, place the cooked chicken on top, cover and place in the preheated oven. Cook about an hour, until lentils are tender and most of the liquid has been absorbed, but not all. The lentils should be saucelike but not soupy. You could add more stock if needed. Seasoning with salt and pepper if needed, then serve.
Adapted from Florence Fabricant's Chicken Baked with Lentils recipe.
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