The Recipes

Chicken and Lentils

After all of my holiday culinary endeavors, I was feeling uninspired.  Some days, cooking definitely can be a labor of duty and not a labor of love.  Today=work overload, plus holiday overload, plus culinary laziness.  Somehow,  I powered through, and this was actually really good.  Might become a staple.

Chicken and Lentils


- 1 c. lentils
- 1/2 yellow onion, diced
- 1 carrot, peeled and diced
- 1 celery rib, diced
 - 2 garlic cloves, skins removed and smashed
- 2 1/2 c. stock
- 1 chicken breast, pounded to 1/4-in. thickness (or thin chicken breasts from your grocer)
- salt
- pepper
- olive oil
- 5 sprigs of thyme, leaves picked
- 1/2 c. dry white wine
- 2 T. grainy or dijon mustard
- 2 T. flour

In a medium-size pot, heat 2 T. of olive oil.  Add the onion, carrots and celery, season with salt, and let them start to soften for approximately 7-8 minutes.  Add in the garlic and lentils, stir to coat all of the lentils, then add 2 c. of the stock, bring to a simmer and cover.  Cook for approximately an hour.  Check on the lentils periodically; stir briefly and add more stock as needed.

In a skillet, heat 2 more T. of olive oil.  Season the chicken with salt and pepper and dust lightly with flour.  Sear them in the skillet on high heat, getting a nice brown crust on each side and until the chicken is cooked through; approximately 3-4 minutes for the first side and 2-3 minutes for the second side.  Scoop the lentils onto your plate, discarding the garlic cloves.  Lay the chicken on top.

Deglaze the chicken pan with the white wine, scraping the the bottom of the pan.  Let the wine reduce by half, then whisk in the mustard and thyme.  Pour the pan sauce over the chicken and lentils.