Braised Chicken, Lentils & Chicory‘s adapted from 1 of the “A Week of Meals for 2” recipes published in the December 2012 issue of 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..


  • 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



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


  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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