Chicken and Lentils
Ingredients
- 1 tablespoon olive oil
- 2 pounds bone-in chicken pieces
- 1 large onion, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, finely chopped
- 1 (14.5 ounce) can chicken broth
- ¾ cup dried lentils
- ½ teaspoon salt
- 1 (8 ounce) can tomato sauce
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- 1 tablespoon lemon juice
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Instructions
- 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.
- 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.
- Return chicken to skillet. Cover, and continue cooking 20 minutes more. If mixture becomes too dry, add a little water just to moisten.
- Stir in tomato sauce; season with rosemary and basil. Continue cooking until lentils tender, 10 minutes more. Stir in lemon juice. Serve warm.
Source
Original recipe: View Original