We’d love to hear from you. Preheat the oven to 350 degrees. It uses a lot of ingredients that are already in a lot of kitchens, except for maybe the Herbes de Provence and the bay leaves, which can be used in multiple dishes and therefore are good investments (but not necessarily expensive, either). © 2020 Abby Langer Nutrition. Educated at Dalhousie University in Halifax, Nova Scotia and Loyola University in Chicago, Abby has worked extensively both in nutrition management and in clinical nutrition. Heat the oil in a large braising pan over medium heat. Cook for 30 more minutes, and enjoy! This recipe is healthy, too – loaded with fiber from the lentils and vegetables, protein from the chicken and lentils, and good fats from the olive oil. “In a world overflowing with nutritional nonsense, Abby Langer is the rare expert bringing light to dietary darkness. Reduce the heat to medium-low, add the onions, celery, and carrots, and  cook 3-5 minutes, stirring occasionally, until the vegetables have softened. Add the wine and simmer, stirring occasionally, 3-5 minutes, until the pan liquids are reduced by one-third. Season the chicken with salt and pepper and dredge it in flour, patting off the excess. I decided to make this dish because first of all, I had two humungous chicken breasts that I needed to cook, plus I had some beluga lentils that I wanted to try. My husband, ever the critic, remarked that the finished product wasn’t spicy enough, so I think a teaspoon or so of chili flakes added to the recipe would change that. https://www.abelandcole.co.uk/recipes/braised-chicken-with-mushrooms-lentils It's who we are. All of our French cooking sauces are made with scrupulous care, product purity, and absolutely no shortcuts. Add the chicken and sauté it,  turning to brown all sides, 8-10 minutes. Stir the lemon juice and a good slug of extra-virgin olive oil into the lentils and adjust the seasoning. Site by Parade. I searched for chicken and lentil recipes and ended up adapting mine from one on the site www.morethangourmet.com. Add the bay leaves and herbs and cook 3 minutes. After 30 minutes, add the lentils, stirring so they’re covered by the liquid in the dutch oven. Discard all but 1 tablespoon of the drippings from the pan. Stir in lentils and braise 30 more minutes. Sign up for my newsletter to stay up to date on my posts! Read more. Savor tender chicken cooked gently in white wine and our flavorful stock with garlic, bay leaves, and herbs. Their origin is in the countryside and villages, the kitchens and cafés, in France over a century ago. We welcome you into the Kitchens of More Than Gourmet. *Applies to the 48 contiguous states only. As responsible stewards, this means that we must practice the classic techniques and culinary principles in every product we make for you. It means no shortcuts and no compromises. You can throw all sorts of legumes and vegetables into a braise, so it’s a complete meal. As far as the ingredients that I chose, I already mentioned the beluga lentils. Fond de Poulet Gold®, a 40-time reduction of pure chicken stock, is the first classic French white chicken stock made to the standards a professional chef would produce in his or her kitchen. Add the garlic and cook another few minutes. Chicken and lentils are natural partners, and the things I love about this recipe are that not only is it done in one pot – so it’s not a huge mess in the kitchen, but also it’s really inexpensive and easy. Add the tomatoes, chicken stock and the chicken pieces, and place the dutch oven into the (real) oven, covered. Make a list of your favourite things by clicking on the heart. If you have questions, there’s a place to ask them. Heat olive oil in a heavy dutch oven that you can use on the stovetop and in the oven. We’ll never share your details with anyone else and, of course, you can opt out at any time. Make sure you stir them often and scrape the browned bits from the chicken off the bottom of the dutch oven to mix them with the vegetables. This chicken recipe is so easy to put together and makes a healthy, flavour packed meal the whole family will enjoy … This dish is even more delicious with some gremolata sprinkled on top. Stay awhile and take a look around. Combined with It is our Sauce Heritage. We take our stewardship seriously. It means that we will not succumb to the modern day practice, used by many sauce makers, of imitating authentic by concocting flavor agents in a food chemists' lab. Just leave the skin on. We seek to protect and preserve it, by keeping to its culinary principles and by crafting authentic soup, stock, and sauce foundations in every product. Beluga lentils are black lentils that have lots of antioxidants because of their color, and like all lentils, they’re great for fiber and protein too. It means no shortcuts and no compromises. Most of the recipes I looked at were exactly the same (although not as entertaining as the one you’re currently reading). Succulent, fall off the bone braised chicken with olives, tomatoes and lentils. The pure, intense flavors are made using only the finest natural ingredients, unlike other products that use chemicals, preservatives, MSG, or sugar.

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