Spare Veges Chicken Casserole With Puy Lentils Food

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SPARE VEGES CHICKEN CASSEROLE WITH PUY LENTILS



Spare Veges Chicken Casserole With Puy Lentils image

My boyfriend & I first had Puy Lentils at a restaurant in Paris (L'Ambassade d'Auvergne) & thought they were fantastic. This recipe uses chicken, lentils & any leftover veges you have - we get a weekly organic box so on a Wednesday (the night before the delivery for the week) we have odd amounts of veges left that we don't want to waste. This is how this recipe came about. I used carrots, cabbage, mushrooms etc, but just use whatever you have on hand. If you don't have Puy Lentils, brown can be substituted. You can also reduce the garlic if 4 cloves sounds like a bit much!

Provided by LilKiwiChicken

Categories     Stew

Time 2h

Yield 4 serving(s)

Number Of Ingredients 17

175 g puy lentils, rinsed
1 bay leaf
1 liter cold water
1 vegetable stock, cube crumbled
2 tablespoons olive oil
700 g chicken, bone in portions
4 garlic cloves, finely chopped
1 large onion, roughly chopped
200 g bacon, chopped roughly
4 teaspoons dried thyme
3 cups assorted fresh vegetables, roughly chopped (see note above)
salt & pepper
2 bay leaves
1 cup of good quality vegetable stock
1 tablespoon softened butter
4 teaspoons flour
100 ml cream

Steps:

  • Heat the oven to 180 degrees Celsius.
  • Place the lentils, bay leaf, water and crumbled stock cube in a saucepan. Heat until just boiling, then reduce the heat and simmer for 15 minutes. Drain and set aside.
  • Whilst the lentils are cooking, heat 1T of the olive oil in a stove top to oven pan (like Le Creuset etc).
  • Brown the chicken & remove from the pan.
  • Saute the onions & garlic in the same pan until translucent. Remove from the pan.
  • Add the bacon (and the extra olive oil if necessary) and brown.
  • Return the chicken & onions/garlic to the pan & add the thyme, vegetables & lentils. Stir to combine.
  • Add salt & pepper to taste, along with the bay leaves and stock (because I have a Le Creuset pan I don't need as much stock, however you may wish to add a little bit more during cooking).
  • Cover and cook for 30 minutes.
  • Make a paste with the flour & butter, and after 30 minutes whisk this through the casserole to thicken. Return to the oven and cook for another hour, or until the vegetables are just softened.
  • Stir through the cream, grind over extra black pepper if necessary, and serve.

Nutrition Facts : Calories 848.6, Fat 66.7, SaturatedFat 22.8, Cholesterol 201.2, Sodium 584.4, Carbohydrate 17.3, Fiber 4.8, Sugar 2.5, Protein 43.9

CHICKEN BAKED WITH LENTILS



Chicken Baked With Lentils image

Provided by Florence Fabricant

Categories     dinner, easy, weekday, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1/4 pound pancetta, in one slice, diced
3 pounds chicken thighs, 6 to 8 pieces, patted dry
Salt
freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery, about 1 rib
4 cloves garlic, sliced
2 teaspoons ground cumin
2 cups finely chopped radicchio, about 1/2 head, cored
1 tablespoon red wine vinegar
2 tablespoons minced fresh sage
2 cups lentils
3 cups chicken stock, more if needed

Steps:

  • Heat oil in a 4-quart ovenproof casserole. Add pancetta and cook on medium until golden. Remove. Season chicken with salt and pepper and add, skin side down. Sear until golden on medium-high heat, working in two shifts if necessary. Remove from pan. Heat oven to 300 degrees. Pour off all but 2 tablespoons fat from pan.
  • Add onions, celery and garlic, cook on medium until soft and translucent. Stir in cumin. Add radicchio, vinegar and sage; sauté briefly. Add lentils, stock and cooked pancetta.
  • Return chicken to pan, bring to a simmer, cover and place in oven. Cook about an hour, until lentils are tender and most of the liquid has been absorbed, but not all. Lentils should be saucelike but not soupy. Add a little stock if needed. Check seasoning, adding more salt and pepper if needed, then serve.

Nutrition Facts : @context http, Calories 936, UnsaturatedFat 33 grams, Carbohydrate 55 grams, Fat 52 grams, Fiber 9 grams, Protein 62 grams, SaturatedFat 14 grams, Sodium 1202 milligrams, Sugar 6 grams, TransFat 0 grams

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