Chicken and lentils with rosemary
Moist, flavourful chicken breast with a delicious side of lentils. I suggest serving the lentils over a bed of rocket with the chicken breast on the side. Whatever you do, do not leave out the lemon juice.
Ingredients
Serves: 4
- 4 bone-in chicken breast halves, with skin
- 2 teaspoons chicken seasoning, such as Schwartz
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 carrots, finely chopped
- 3 cloves garlic, minced
- 40g jarred red peppers, drained and chopped
- 500ml chicken stock
- 125ml dry red wine
- 1 (400g) tin lentils, drained
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons white balsamic vinegar
- 1 tablespoon lemon juice
Method
Prep:10min ›
Cook:40min ›
Ready in:50min
- Season the chicken liberally with chicken seasoning. Heat oil in a large frying pan over medium-high heat; add chicken and cook until well browned on all sides, about 10 minutes. Remove chicken from pan and set aside.
- Lower the heat, add the onion, and cook and stir until translucent, about 5 minutes. Stir in the garlic, carrot and red pepper, and cook and stir an additional 3 minutes. Pour the chicken stock into the pan, and bring to the boil while scraping the browned bits off of the bottom of the pan with a wooden spoon.
- Stir in the lentils, rosemary, wine and vinegar. Return the chicken to the pan; simmer until chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes. Remove from heat; stir the lemon juice into the sauce and serve.
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Reviews & ratings
Average global rating:
(11)
Reviews in English (10)
The chicken was very good and the kids even at it-amazing! But there was way too many lentils for 4 servings. Next time I will cut the lentils in half. But very yummy! Also, I think it would be good with smaller pieces of chicken, like drumsticks and wings, or maybe just chunks of chicken. - 27 Oct 2008 (Review from Allrecipes US | Canada)
I was looking for a recipe for chicken breasts with bones in (hard to fine these days), and I found this one. I was delighted with the way it turned out. It got raves from my family. The chicken was unusually tender, savory, and piquant. I didn't have seasoning salt on hand, so I improvised with salt, garlic, parsley, paprika, and pepper. Also, I cooked the lentils for twice as long (approx. 40 minutes) as the recipe called for. There were a LOT of lentils, but we'll eat them as a side dish after all the chicken is gone. Thanks for this great, delicious recipe! - 11 Jan 2009 (Review from Allrecipes US | Canada)
This recipe has been updated with a correction from the submitter. The recipe now calls for a package of steamed lentils, not uncooked lentils. - 06 Apr 2009 (Review from Allrecipes US | Canada)