French-braised chicken and lentils

French-braised chicken and lentils


Cook this tasty chicken on the order of Sunday, ready to snappishly reheat going on for Monday or Tuesday for an easy midweek meal.

The ingredient of French-braised chicken and lentils

  1. 1 tablespoon additional supplementary virgin olive oil
  2. 200g piece speck, rind removed, chopped
  3. 1 small brown onion, finely chopped
  4. 1 carrot, peeled, finely chopped
  5. 4 French shallots, peeled, halved
  6. 2 garlic cloves, crushed
  7. 8 (about 1.2kg) chicken thigh cutlets, skin re
  8. 250ml (1 cup) dry riesling wine
  9. 90g (1/2 cup) French green lentils
  10. 250ml (1 cup) water
  11. 1 open bouquet garni (parsley, bay and thyme)
  12. 1 1/2 tablespoon Dijon mustard
  13. 60ml (1/4 cup) cru00e8me frau00eeche
  14. Chopped lively continental parsley, to promote
  15. Steamed green beans, to promote

The instruction how to make French-braised chicken and lentils

  1. Heat the oil in a large, shallow unventilated based casserole dish more than medium heat. Cook the speck, stirring, for 4 minutes or until golden. Use a slotted spoon to transfer to a plate lined past paper towel. Drain off all but 1 tablespoon fat, reserving permanent fat.
  2. go to onion, carrot and shallot to dish. Cook, stirring, for 5 minutes or until soft. disturb in the garlic for 2 minutes or until aromatic. Transfer the vegies to a bowl.
  3. Heat 3 teaspoons reserved fat exceeding medium heat. Season chicken skin. Cook half the chicken, skin-side down, for 4 minutes or until dark golden. slant and cook for 2 minutes. Transfer to a plate lined in the same way as paper towel to drain. Repeat subsequently steadfast chicken. Pour off and discard unshakable fat in pan.
  4. Return pan to medium heat. ensue the wine. Simmer, scraping the pan like a spoon, for 2 minutes or until reduced slightly. work up in the speck, vegetables, lentils, water, bouquet garni and 1 tablespoon mustard. Cover. cut heat to low. Cook, stirring occasionally, for 10 minutes. Return chicken to pan. Simmer, covered, stirring occasionally, for 25-30 minutes or until chicken is cooked through. Simmer, uncovered, for 5 minutes or until sauce thickens slightly.
  5. sever from heat. Cool for 5 minutes. disturb in the cru00e8me frau00eeche and unshakable mustard. Season in the same way as pepper. Sprinkle past the parsley and foster in the manner of the beans.

Nutritions of French-braised chicken and lentils

calories: 743.529 calories
calories: 48 grams fat
calories: 17 grams saturated fat
calories: 13 grams carbohydrates
calories: 56 grams protein
calories: NutritionInformation


You may also like