Chicken and Lentils: A protein packed one pot meal

Chicken and Lentils: A protein packed one pot meal

My husband keeps whining at me that we need to be more low-carby and high protein in our lives, which is excellent in theory, but yet exceptionally hard in practice because pasta is a gift from the culinary gods intended to make life happy.

But we have a baby now, and healthy is good for you. And so, we eat a lot of beans in our house. Black bean soup, spinach with cannellini beans, red beans and andouille sausage….. I’m talking lots and lots of beans.

Don’t worry; this recipe for Chicken and Lentils isn’t too good for you. There’s a healthy dose of bacon just to keep the stars in alignment. Dried lentils, on the other hand, are an incredibly nutritious source of protein. Unlike other dried legumes, lentils require no overnight soaking or hours in a bubbling pot. These tiny French lentils, sometimes labeled ‘du puy,’ or green lentils, are ready for the dinner table in just about an hour.

This one pot meal is certainly fit to serve on its own, though we enjoyed it with a side of garlicky broccoli rabe. A salad would be nice, too, or a hunk of a fresh baguette if you do not fear the carbs.

Chicken & Lentils
4 slices thick cut bacon, diced
3 pounds boneless, skinless, chicken thighs
2 cups chopped onion
2 teaspoons minced garlic
1 1/2 cups chopped carrots
1 teaspoon kosher salt
1 pound French lentils
1 tablespoon Dijon mustard
4 cups low-sodium chicken stock
1/2 cup water
10 sprigs of thyme
2 tablespoons red wine vinegar

1.  For this recipe you will need a large, heavy bottomed, oven-proof skillet or pot with a tight fitting lid. Place the pan over medium heat and cook the bacon until crispy. Remove the bacon from the pan, and drain all but two tablespoons of fat.

2.  Preheat your oven to 350 degrees.

3.  Add the chicken thighs to the pan and brown on both sides. Remove the chicken from the pan.

4.  Add the onions, garlic, and carrots to the pan. Bump the heat up to medium-high and and sprinkle with one teaspoon of kosher salt. Cook until the onions are somewhat translucent, about four minutes,

5.  Return the chicken and bacon to the pan. Add the lentils, followed by the mustard, chicken stock, and water. Stir, so the mustard gets broken up a bit. Tuck the sprigs of thyme into the lentils.

6.  Cover, and place in the oven. Bake for about an hour, or until the lentils are tender and most of the liquid has been absorbed.

7.  Pluck out and discard the thyme, and add the vinegar just before serving.

This recipe will yield six servings.

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Published at Mon, 14 Nov 2016 23:00:35 +0000