Chicken and lentils with rosemary

    50 min

    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.

    13 people made this

    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

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. 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.
    2. 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.
    3. 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 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)