Braised Chicken Thighs with Lentils – Lentils.org

Name: 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

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Browning the chicken thighs separately helps boost flavour in this dish, but if pressed for time they can be added right into the stew.

Keywords

main dish
braising
whole green
home cook
english
fall
poultry

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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