1 small leek, white and pale green parts only, halved lengthwise
1 large green bell pepper, quartered
1 cup green lentils
1 thyme sprig
4 large chicken thighs (2 pounds)
Salt
Pimenton de la Vera
2 teaspoons sherry vinegar
Instructions
1. Preheat the oven to 450°. In a large saucepan, heat 1
tablespoon of the oil. Add the bacon and cook over moderate heat
until golden brown, about 4 minutes. Add the onion and cook,
stirring, for 3 minutes. Add the stock, whole garlic cloves, carrot,
leek, bell pepper, lentils and thyme and bring to a boil. Simmer
over low heat for 30 minutes.
2. Meanwhile, in a baking dish, drizzle the chicken with 1
tablespoon of oil and season with salt and pimentón. Roast on the
top rack for about 40 minutes, until cooked through.
3. Discard the thyme sprig from the lentils. Transfer the garlic,
carrot, leek and bell pepper to a blender. Add 1/4 cup of the
cooking liquid and puree. Drain the lentils and return them to the
pot. Stir in the pureed vegetables.
4. In a small skillet, heat the remaining 1/4 cup of oil. Add the
chopped garlic and cook over low heat for 1 minute. Add 1
teaspoon of pimentón. Scrape the mixture into the lentils and
simmer for 5 minutes. Add the vinegar and season with salt. Serve
the lentils in bowls topped with the chicken.
Serving
Suggestions
Bread and salad make a complete meal.
Originally Submitted
6/8/2013
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