Chicken and Lentils

Ingredients

• 1 tablespoon olive oil
• 2 pounds bone-in chicken pieces
• 1 large onion, finely chopped
• 1 small carrot, finely chopped
• 2 cloves garlic, finely chopped
• 3/4 cup dried lentils
• 1 (14 ounce) can chicken broth
• 1/2 teaspoon salt
• 1 (10 ounce) can tomato sauce
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried basil
• 1 tablespoon lemon juice

Directions

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

1. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, about 8 minutes total, then transfer them to a plate.

2. Reduce heat to medium. Add the chopped onion and carrot to the pot and cook, stirring, for about 5 minutes until softened. Add the garlic and cook 1 minute more.

3. Stir in the dried lentils, chicken broth, tomato sauce, salt, rosemary and basil, scraping up any browned bits from the bottom of the pot. Bring to a boil.

4. Nestle the chicken back into the pot, reduce heat to low, and cover. Simmer about 50 minutes, stirring occasionally, until the lentils are tender and the chicken reaches 165°F (74°C) in the thickest part away from the bone. Add a splash of water if the mixture becomes too thick.

5. Check the chicken with a meat thermometer to confirm it reads 165°F (74°C). Remove the pot from the heat and stir in the lemon juice.

6. Let the dish rest uncovered for about 5 minutes before serving so the lentils thicken slightly.