Braised Chicken Thighs with Lentils – Lentils.org

Braised Chicken Thighs with Lentils

  By lentilsorg    

July 12, 2015

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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.

  • Prep: 25 Minutes
  • Cook: 2 Hours

  • 25 Minutes

    2 Hours

    2 Hours 25 Minutes

  • Yields: 6
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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.

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

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Nutrition Facts

Serving Size1 chicken thigh and about 1/2 cup (125 mL) of lentils
Calories350
Sodium370 mg
Potassium689 mg
Protein32 g
Cholesterol110 mg
Sugar2 g
Total Fat10 g
Saturated Fat1.5 g
Total Carbohydrates29 g
Dietary Fiber7 g