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Recipe by

Lentils.org

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Braised Chicken Thighs with Lentils

Prep Time: 25 Minutes

Total time: 2 Hours 25 Minutes

Servings: 6

Browning the chicken thighs separately helps boost flavour in this dish, but if pressed for time they can be added right into the stew.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2 Tbsp (30 mL) canola oil

    1 celery stick, cut in half lengthwise and then sliced thinly

    1 carrot, cut in half lengthwise and then sliced thinly

    1 large onion, finely chopped

    4 garlic cloves, crushed and minced

    1 1/2 Tbsp (20 mL) all-purpose flour

    1/2 tsp (2 mL) dried thyme, or a few sprigs fresh thyme

    1 bay leaf, left whole

    2 Tbsp (30 mL) Dijon mustard

    1 1/4 cup (310 mL) green lentils

    2 (10 oz/284 mL) cans low sodium chicken stock or 2 1/2 cups (625 mL) strong homemade chicken stock

    1/2 cup (125 mL) dry white wine or unsweetened apple juice

    1 1/2 lb (750 g) bone-in chicken thighs, skin discarded and fat trimmed (about 6-8 thighs)

    1/4 tsp (1 mL) each salt and freshly ground black pepper


Directions

  1. Preheat the oven to 350ºF (180ºC).
  2. In a large Dutch oven or oven-safe saucepan, heat 1 Tbsp (15 mL) canola oil over medium heat. Add celery, carrot and onion, stir to combine and cover with lid on for about 5 minutes. Add garlic and flour, stirring to thoroughly distribute flour. Cook for another 2-3 minutes. Add thyme, bay leaf, mustard, lentils, stock and wine. Stir to combine.
  3. Meanwhile, in a separate skillet, add 1 Tbsp (15 mL) canola oil and sauté chicken thighs in one or two batches until nicely browned (don’t worry about cooking them through). Then add browned chicken to the Dutch oven, and push them down into the liquid. Add salt and pepper, cover with a lid or foil, and bake in the oven for 1 1/2-2 hours until the chicken and lentils are cooked through. Check occasionally to be sure there is still an inch or two of liquid in the pot. Top up with water, if required.
  4. Once cooked discard the bay leaf and thyme stems (if you used fresh). Ladle into bowls or serve over potatoes and top with the green beans.

Nutritional Information

  • Serving Size: 1 chicken thigh and about 1/2 cup (125 mL) of lentils
  • Per serving:
  • Calories 350
  • Total Fat 10 g
  • Saturated Fat 1.5 g
  • Cholesterol 110 mg
  • Carbohydrates 29 g
  • Dietary Fibre 7 g
  • Sugar 2 g
  • Protein 32 g
  • Sodium 370 mg
  • Potassium 689 mg
  • Folate 16 mcg