Chicken with Puy lentils, kale and thyme
Golden chicken thighs on earthy lentils and kale, a hearty one pot dinner.
- Time50 min
- LevelEasy
- Costabout £1.90 a head
Ingredients
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Method
- 1
Heat the oil in a wide, lidded pan and brown the chicken skin side down for 6 minutes until crisp. Turn and brown for 2 minutes. Lift out.
8 min - 2
Cook the onion, carrot and celery in the same pan for 8 minutes. Add the garlic and thyme for 1 minute.
8 min - 3
Stir in the lentils and stock, then nestle the chicken on top, skin side up.
- 4
Cover and simmer gently for 25 minutes until the lentils are tender and the chicken is cooked through.
25 min - 5
Stir the kale into the lentils, cover and cook for 4 minutes until wilted.
4 min - 6
Add the vinegar, season well and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.