Lentils With Chicken (WW)

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4

ingredients

• 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

1. 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.
2. Stir in the broth, tomatoes and lentils and bring to a boil. Reduce heat and simmer covered for 45 minutes.
3. While lentils are cooking prepare the chicken by preheating the oven to 325 degrees F. Sprinkle chicken with salt and 1/2 teaspoon pepper.
4. 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).
5. Stir chicken juices in with the lentils.
6. To serve, top lentils with the chicken and then sprinkle with parsley.

Reviews

[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.