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