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Braised Chicken, Lentils & Chicory‘s adapted from 1 of the “A Week of Meals for 2” recipes published in the December 2012 issue of delicious.uk magazine recently. An interesting taste; I guess it’s not for everyone but it’s great, different and bellywarming on a cold evening.. 🙂

This is my recipe, totally..

Ingredients:

  • 2 tbsp vegetable or sunflower oil
  • 4 chicken thigh fillets
  • 6 small shallots, peeled and halved lengthwise
  • 3 chicory, quartered lengthwise, washed and dripdried
  • 2 tsp fennel seeds
  • 1 tbsp Dijon mustard
  • 250g yellow and green lentils, washed, removing all unwanted
  • 1 litre warm chicken or vegetable broth or bouillon
  • 2 bay leaves
  • a pinch of sugar, some seasoning to taste

timetable

recipe

    Serves 2
    Prep time 10 mins
    Cook time 50 mins
    Total time 60 mins
60mins
total time

Preparation:

  1. Preheat oven 160C or fan 140C. Soak lentil in water till required.
  2. Heat oil on a oven-safe casserole or dutch pot over high heat.
  3. Add shallots and chicory and cook, stirring occasionally till beginning to turn golden brown, abt 5 mins.
  4. Add chicken and cook for another 3 mins.
  5. Drain lentils. Then add fennel seeds, mustard, lentils, stock, bay leaves and a pinch of sugar. Stir and let it come to a boil.
  6. Cover with a lid and put into oven to braise for 45-50 mins till almost dried and lentils are soft.
  7. Remove casserole from oven. Give it a stir, season and give it another stir.
  8. Sprinkle some dill or fennel fronds and some paprika powder and serve with crusty bread.

Nice and easy to prepare.. 🙂

 



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