Chicken Baked With Lentils
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- ¼pound pancetta, in one slice, diced
- 3pounds chicken thighs, 6 to 8 pieces, patted dry
- Salt
- freshly ground black pepper
- 2cups finely chopped onions
- ½cup finely chopped celery, about 1 rib
- 4cloves garlic, sliced
- 2teaspoons ground cumin
- 2cups finely chopped radicchio, about ½ head, cored
- 1tablespoon red wine vinegar
- 2tablespoons minced fresh sage
- 2cups lentils
- 3cups chicken stock, more if needed
Nutritional analysis per serving (6 servings)
932 calories; 52 grams fat; 14 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 10 grams polyunsaturated fat; 55 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 62 grams protein; 1202 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I have been making this dish since the recipe appeared in the Times in 2010. The sophisticated combination of flavors is delicious, and reminds me of wonderful meals I have had in Paris. Definitely use French Puy lentils if you can, for their excellent texture.
325 surround bake Delicious 1 1/2 C lentils 3 C stock Coriander subbed for cumin 1 large fennel bulb diced - added to onions, etc 2 handfuls kale from the garden 2 chicken sausages browned and then added for the last 15 min
Will use 1 1/3 cup lentils when try again. I prefer a brothier feel - like fricasé. Escarole, chickory or broccoli rabe will all be great variations.
This was lovely. The chicken didn't brown as anticipated so took the lid off half way, and the heat diminished some liquid. I had not radicchio sadly but it was excellent without it. Added red wine in place of some stock. Used lentils from the Palouse...extraordinary. I got rid of the flimsy skin and used lentils on top of thighs and chopped cilantro to garnish it.
325 surround bake Delicious 1 1/2 C lentils 3 C stock Coriander subbed for cumin 1 large fennel bulb diced - added to onions, etc 2 handfuls kale from the garden 2 chicken sausages browned and then added for the last 15 min
Will use 1 1/3 cup lentils when try again. I prefer a brothier feel - like fricasé. Escarole, chickory or broccoli rabe will all be great variations.