Recipe by ellie_
I really liked this dish - good and filling. It is 8 points plus/serving. Recipe source: WW magazine (not sure which issue). I used red lentils as that is what I had, but I am pretty sure brown lentils will hold up better in this recipe.
Top Review by Annacia
Lovely change up for flavors. I really enjoyed the fennel seed. Only needed two servings tonight so cut this back and and the reduction came out just fine. It makes a hearty dish that is completed with a small green salad. The lentils and chicken compliment each other very well and would certainly make this again.
- 1 teaspoon olive oil
- 2 carrots, chopped
- 1 onion, chopped
- 1 celery, chopped
- 3 garlic cloves, chopped (I only used 2)
- 1 teaspoon rosemary
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon fennel (not included in the original recipe)
- 1 (15 ounce) can chicken broth
- tomatoes (original recipe calls for tomatoes that include fennel and red pepper ( I used tomatoes with no adde)
- 3⁄4 cup lentils (see note in description)
- 4 chicken thighs, skinless
- 1⁄2 teaspoon salt
- 1 tablespoon parsley, chopped (optional)
Directions See How It's Made
- In a large saucepan over medium heat and heat the oil and then add the vegetables and herbs (carrots -pepper) and cook for 5-10 minutes or until vegetables are tender.
- Stir in the broth, tomatoes and lentils and bring to a boil. Reduce heat and simmer covered for 45 minutes.
- While lentils are cooking prepare the chicken by preheating the oven to 325 degrees F. Sprinkle chicken with salt and 1/2 teaspoon pepper.
- Spray skillet with Pam and set it over medium heat. Add chicken and brown chicken. Add 2/3 cup broth to skillet (I skipped this step) and bring to a boil. Cover and bake until chicken is done (30 minutes).
- Stir chicken juices in with the lentils.
- To serve, top lentils with the chicken and then sprinkle with parsley.