Roast Chicken Thighs With Lentil Stew Recipe

Name: Roast Chicken Thighs With Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 2 slices thick-cut bacon, diced; 1 small onion, finely chopped; 1 quart chicken stock or broth; 8 garlic cloves, plus 1 tablespoon chopped garlic; 1 medium carrot, halved lengthwise; 1 small leek, white and pale green parts only, halved lengthwise; 1 large green bell pepper, quartered; 1 cup green lentils; 1 thyme sprig; 4 (2 pounds) large chicken thighs; Salt; Pimenton de la Vera; 2 teaspoons sherry vinegar

Servings: persons

6 tablespoons extra-virgin olive oil
2 slices thick-cut bacon, diced
1 small onion, finely chopped
1 quart chicken stock or broth
8 garlic cloves, plus 1 tablespoon chopped garlic
1 medium carrot, halved lengthwise
1 small leek, white and pale green parts only, halved lengthwise
1 large green bell pepper, quartered
1 cup green lentils
1 thyme sprig
4 (2 pounds) large chicken thighs
Salt
Pimenton de la Vera
2 teaspoons sherry vinegar

1
Preheat the oven to 450u00b0. In a large saucepan, heat 1 tablespoon of the oil. Add the bacon and cook over moderate heat until golden brown, about 4 minutes. Add the onion and cook, stirring, for 3 minutes. Add the stock, whole garlic cloves, carrot, leek, bell pepper, lentils and thyme and bring to a boil. Simmer over low heat for 30 minutes.
2
Meanwhile, in a baking dish, drizzle the chicken with 1 tablespoon of oil and season with salt and pimenton. Roast on the top rack for about 40 minutes, until cooked through.
3
Discard the thyme sprig from the lentils. Transfer the garlic, carrot, leek and bell pepper to a blender. Add 1/4 cup of the cooking liquid and puree. Drain the lentils and return them to the pot. Stir in the pureed vegetables.
4
In a small skillet, heat the remaining 1/4 cup of oil. Add the chopped garlic and cook over low heat for 1 minute. Add 1 teaspoon of pimenton. Scrape the mixture into the lentils and simmer for 5 minutes. Add the vinegar and season with salt. Serve the lentils in bowls topped with the chicken.

900

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons extra-virgin olive oil, 2 slices thick-cut bacon, diced, 1 small onion, finely chopped, 1 quart chicken stock or broth, and more.

Yes, Roast Chicken Thighs With Lentil Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken Thighs With Lentil Stew

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