About this recipe: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.
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
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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.