Chicken and Lentils
Description
This bone-in chicken and dried lentils recipe includes onion, carrot, garlic, broth, tomato paste, rosemary, basil, and lemon juice until warm and tender.
Ingredients
•
1 tablespoon olive oil
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2 pounds bone-in chicken pieces
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1 large onion, finely chopped
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1 small carrot, finely chopped
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2 cloves garlic, finely chopped
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1 (14 ounce) can chicken broth
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3/4 cup dried lentils
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1/2 teaspoon salt
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1 (10 ounce) can tomato sauce
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1/2 teaspoon dried rosemary
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1/2 teaspoon dried basil
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1 tablespoon lemon juice
Directions
1
Heat oil in a skillet over medium heat. Add chicken; cook until juices run clear, 5 minutes on each side. Transfer chicken to a plate; set aside.
2
Add onion to the skillet; cook until tender, 5 minutes. Stir in carrot and garlic, then stir in broth and lentils; season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
3
Return chicken to skillet. Cover, and continue cooking 20 minutes more. If mixture becomes too dry, add a little water just to moisten.
4
Stir in tomato sauce; season with rosemary and basil. Continue cooking until lentils tender, 10 minutes more. Stir in lemon juice. Serve warm.