The Recipes

Chicken and Black Lentil Stew

This turned out so yummy!  I started with a boring ol' chicken breast, but this ended up being really good.

Chicken and Black Lentil Stew


- one boneless, skinless chicken breast
- 1/4 black lentils
- 1/2 leek, sliced into half-moon pieces
- 4 button mushrooms, sliced
- 1 garlic clove, smashed
- 1/4 onion
- 1 carrot, roughly chopped
- 1 celery rib, roughly chopped
- pinch of crushed red pepper
- 1 c. chicken stock
- splash of dry white wine
- 2 T. flour
- thyme bundle
- salt
- pepper
- olive oil
- handful of flat-leaf parsley for garnish

Pick over the lentils to discard any stones.  Add the lentils, onion, celery, and carrot to a small pot and add 1 c. of water.  Cover the pot and simmer for 25 minutes.

Season the chicken breast with salt and pepper and coat it with the flour.  Shake off any excess flour.  Heat 1 T. of olive oil in a sautee pan.  Add the chicken and cook it for 2-3 minutes per side; long enough to establish a light brown crust.  Remove the chicken and set it aside.

Add the leeks to the pan and season them with salt.  Let them start to soften; about three minutes.  Add in the mushrooms and cook for another two minutes; until the mushrooms start to brown.  Stir in the garlic and crushed red pepper for another minute.  Deglaze the pan with the wine and allow it to reduce by half.

Slice the chicken breast and add it back to the pan.  Add the thyme bundle and stock and season with salt.  Cover the pan and let it simmer for 12 minutes.

When the lentils are cooked, discard the carrot, celery, and onion.  Discard the thyme bundle from the stew.  Spoon the lentils into a shallow bowl and top with the stew.  Garnish with the parsley and enjoy.