I haven’t posted a recipe in quite a while. So, imagine my shock when I posted the image above and almost immediately there were multiple requests. Not being one to disappoint, here it is.
## Chicken & Lentils
For me, this was super simple because I have Fresh & Easy markets that sell a 500g package of cooked lentils. If you have to cook yours, this will take a little longer.
* 1lb cooked lentils
* 2 carrots, cut on the bias (so they look nice)
* 3 ribs of celery, chopped as you like
* 1 medium onion, sliced
* Garlic, 3-5 cloves
* 3 Chicken Breasts
* 2 TBLS butter
* 4 TBLS olive oil
* 1 TBLS red wine vinegar
* 1/4 cup water or your favorite stock
* Salt and Pepper to taste
Prep your veggies and season your chicken. Into a dutch oven (or your largest pot), heat the butter and half of the olive oil on medium heat, just until the butter is melted. Add the onions and garlic and sweat them for about 5 minutes, until the onions are translucent and your kitchen smells like garlic. Add the carrots and celery and let cook for about 10 minutes, just until the carrots start to soften.
Place your seasoned chicken breasts on top of the veggies, add the water and put the lid on. Allow to steam for about 15-30 minutes, until it is done. Remove it from the pot and cut into bite-sized pieces. Be careful! Captain Obvious is going to remind you that the chicken is hot!
Add the cut chicken to the pan along with the lentils and the remaining olive oil. Stir to combine. Finish with the red wine vinegar. A little bit of chopped Italian parsley would be nice at this point if you have it. Start to finish, including prep time, took about 40 minutes. If you have to cook your lentils, round up to an even hour. Want to make this vegetarian? Skip the chicken and the stock.
This is a very simple dish that benefits from the flavors of the ingredients. That said, this could have used a little more richness. Maybe an extra shot of olive oil for each serving or a sprinkle of parmesan cheese. Go crazy and make it yours! Will easily serve 4 with enough leftover for tomorrow’s lunch.