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Recipe: Easy Chicken and Lentil Stew

easy chicken and lentil stew recipe

I love making stews like this in the winter time. Hearty, filling, surprisingly healthful, and one pot stretches out over several meals. What could be better? Lentils especially are one of my favorite ingredients in soups and stews. If you’ve never tried them, don’t let their former healthy food, hippie rep fool you — they’re super flavorful, ridiculously high in fiber and protein, and keep you feeling full for a long time.

For this stew, I used a few simple vegetables we had laying around, but to take the flavor up a notch, added a secret ingredient: balsamic vinegar. Along with a splash of red wine, the two reduce to create a deeply savory, complex flavor that makes the entire stew taste rich and satisfying. This one is really easy to make on a Sunday afternoon, then take the leftovers with you to work over a few days. Here’s how to make it:  

recipe for chicken and lentil stew

HEARTY CHICKEN AND LENTIL STEW
Serves 4-6

2 whole chicken legs, bone in and skin on
– kosher or sea salt
– freshly ground black pepper
– garlic powder
1/4 c extra virgin olive oil
2 whole carrots, peeled and cut into rounds
3 stalks celery, washed and chopped
1 medium yellow onion, peeled and chopped
1/2 cup dry red wine
1/4 cup balsamic vinegar
3/4 lb French green lentils (lentils du puy), rinsed
1.5 qt chicken stock
large bouquet garni: 3 sprigs oregano, 2 rosemary, 4-5 sprigs of parsley, tied together with butcher’s twine
1 small head of garlic, root end thoroughly rinsed, then cut in half width wise (you only need the bottom half with the bulk of the cloves)
2 whole vine tomatoes, quartered

Season the chicken legs well with salt, pepper and garlic powder. In a large heavy bottomed soup pot or Dutch oven, heat the olive oil over medium high heat. Once hot (but not smoking), add in the chicken legs skin side down. Brown for 3-4 minutes, then flip and brown the other side for an addition 3-4 minutes. Remove from the pot and set aside on a plate.

Reduce heat to medium. Add the carrots, celery and onion to the pot, and cook for 8-10 minutes, until the onions are very soft, fragrant, and turning slightly brown. Pour in the red wine and the vinegar, and stir the bottom of the pot vigorously to release any browned bits. Cook for 1 minute, then add the lentils, chicken stoc, bouquet garni, and the tomatoes. Stir the mixture gently to combine. Add the chicken legs back into the liquid, as well as any juice that has accumulated on the plate.

Season the stew well with salt and pepper. Cover and simmer for at least an hour, or until the chicken is very tender (it’ll practically fall off the bone) and the lentils are cooked through. Remove the bouquet garni from the stew and discard. Remove the chicken legs as well and strip the meat off of them in large shreds. Add the shredded meat back to the stew and stir.

Serve in big bowls with a drizzle of extra virgin olive oil and some chopped parsley over the top!

Images by Victoria McGinley for vmac+cheese

12 responses to “Recipe: Easy Chicken and Lentil Stew”

  1. meg, on January 22, 2014 at 9:01 am said:

    Yummy!!!! Pinning for later. Thanks for the receipe!

    http://happinessiscreating.com/

    Reply
  2. Abby, on January 22, 2014 at 9:05 am said:

    Victoria! This looks so good! With temps getting in the low teens this week, I think I’ll be making this soon.

    Reply
  3. Jackie {York Avenue}, on January 22, 2014 at 9:57 am said:

    Love this, as I’m always looking for alternative to lentil soup (which I make constantly). I’m excited to try the red wine and balsamic vinegar. Lentils really are surprisingly delicious in soups and stews! Can’t wait to try this.

    Reply
  4. Jillian, on January 22, 2014 at 10:34 am said:

    yum! this looks so tasty! xo jillian – cornflake dreams

    Reply
  5. Lindsay@fleurdeselsf, on January 22, 2014 at 10:53 am said:

    This looks delicious Victoria! I absolutely love anything with lentils, and love a good, hearty lentil stew – will have to check this out! xoxo

    Reply
  6. Ginet, on January 22, 2014 at 1:17 pm said:

    I love lentil soup, though I’ve never made it. Maybe I’ll try this recipe!

    Reply
  7. alexa, on January 22, 2014 at 4:20 pm said:

    Love lentil soup and I’ve been looking for a good recipe to actually make myself! Going to give this a try!

    Reply
  8. Lauren, on January 22, 2014 at 4:54 pm said:

    This looks so good! I have been looking for a good lentil soup recipe. Quick question: when do you put the and tomatoes in? at the end? Thank you and love your site!!

    Reply
  9. Jamie Levine, on January 23, 2014 at 11:34 am said:

    I was just having an in depth discussion about lentils the other day (yup, I do that) and the consensus is that you either really like them, or don’t. I think most people who don’t like them have only had them in a can.

    Reply
  10. Tiffany @ Savor Home, on January 26, 2014 at 9:47 pm said:

    I made this for dinner tonight!! It was SO good!!

    Reply

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