Braised Chicken Thighs with Lentils – Lentils.org

Ingredients

• 2 Tbsp (30 mL) canola oil
• 1 celery stick, cut in half lengthwise and then sliced thinly
• 1 carrot, cut in half lengthwise and then sliced thinly
• 1 large onion, finely chopped
• 4 garlic cloves, crushed and minced
• 1 1/2 Tbsp (20 mL) all-purpose flour
• 1/2 tsp (2 mL) dried thyme, or a few sprigs fresh thyme
• 1 bay leaf, left whole
• 2 Tbsp (30 mL) Dijon mustard
• 1 1/4 cup (310 mL) green lentils
• 2 (10 oz/284 mL) cans low sodium chicken stock or 2 1/2 cups (625 mL) strong homemade chicken stock
• 1/2 cup (125 mL) dry white wine or unsweetened apple juice
• 1 1/2 lb (750 g) bone-in chicken thighs, skin discarded and fat trimmed (about 6-8 thighs)
• 1/4 tsp (1 mL) each salt and freshly ground black pepper