Chicken and Lentils with Rosemary

Ingredients

• 4 bone-in chicken breast halves, with skin
• 2 teaspoons seasoned salt (eg. LAWRY'S®)
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 carrots, finely chopped
• 3 cloves garlic, minced
• 1 (2 ounce) jar pimento peppers, drained and chopped
• 2 cups chicken broth
• 1/2 cup dry red wine
• 1 (16 ounce) package steamed lentils
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons white balsamic vinegar
• 1 tablespoon lemon juice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chicken breast halves dry and season all over with the seasoned salt. Heat the vegetable oil in a large deep skillet over medium-high heat.

2. Brown the chicken skin-side down for 5 minutes, then turn and brown the other side for 3 minutes. Transfer the chicken to a plate.

3. Reduce the heat to medium. Add the chopped onion and carrots to the skillet and cook for 6 minutes, stirring, until softened.

4. Stir in the garlic and rosemary and cook for 1 minute. Pour in the red wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.

5. Stir in the chicken broth, drained chopped pimento peppers and steamed lentils. Bring to a gentle simmer.

6. Nestle the chicken skin-side up into the lentils. Cover and simmer over medium-low heat for 20 minutes, until the chicken reaches 165°F (74°C) in the thickest part.

7. Stir in the white balsamic vinegar and lemon juice, then taste and adjust seasoning. Serve the chicken hot with the lentils spooned around it.