Country Chicken with Lentils
Discover the hearty, rustic charm of Country Chicken with Lentils, a one-pot wonder brimming with flavor and warmth. This recipe features golden, seared bone-in chicken thighs nestled in a savory broth infused with aromatic spices like smoked paprika, cumin, and thyme. Simmered to perfection alongside tender brown lentils, carrots, celery, and a hint of garlic, this dish balances robust, earthy flavors with a touch of freshness from chopped parsley. With just 15 minutes of prep and a simmering time that fills your kitchen with irresistible aromas, it's the perfect comforting meal for cozy dinners. Serve this protein-packed delight with crusty bread or steamed rice for a satisfying and wholesome experience. Perfect for fans of easy chicken recipes and one-pot meals!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 pieces garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 cup brown lentils, rinsed
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for 5-6 minutes until golden brown, then flip and sear the other side for 3-4 minutes. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the diced onion, minced garlic, diced carrots, and diced celery. Sauté for 5-6 minutes until softened.
Add the dried thyme, smoked paprika, and cumin to the vegetables and cook for 1 minute to toast the spices.
Stir in the tomato paste and cook for another minute, ensuring it is well-distributed.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze, releasing any browned bits.
Add the lentils, bay leaf, and the remaining 0.5 teaspoon of salt to the skillet, stirring to combine.
Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the broth.
Bring the mixture to a gentle simmer, cover, and reduce the heat to low. Cook for 40-45 minutes, or until the chicken is tender and the lentils are cooked through.
Remove the bay leaf and discard it. Taste the lentils and adjust seasoning if necessary.
Sprinkle with fresh parsley before serving.
Serve hot with crusty bread or steamed rice on the side, if desired.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1433 mg | 62% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.8 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1027 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
