Chicken and Lentils

This bone-in chicken and dried lentils recipe includes onion, carrot, garlic, broth, tomato paste, rosemary, basil, and lemon juice until warm and tender.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 308 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 (14 ounce) can chicken broth
• 1 small carrot, finely chopped
• 2 cloves garlic, finely chopped
• 1 (10 ounce) can tomato sauce
• 1 large onion, finely chopped
• 2 pounds bone-in chicken pieces
• 0.5 teaspoon salt
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried rosemary
• 0.75 cup dried lentils

Recipe Instructions

Step 1

Add onion to the skillet; cook until tender, 5 minutes. Stir in carrot and garlic, then stir in broth and lentils; season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.

Step 2

Heat oil in a skillet over medium heat. Add chicken; cook until juices run clear, 5 minutes on each side. Transfer chicken to a plate; set aside.

Step 3

Return chicken to skillet. Cover, and continue cooking 20 minutes more. If mixture becomes too dry, add a little water just to moisten.

Step 4

Stir in tomato sauce; season with rosemary and basil. Continue cooking until lentils tender, 10 minutes more. Stir in lemon juice. Serve warm.