Ingredients
-
3½ cups Chicken broth
-
2 tablespoons Unsalted Butter
-
½ Onion
-
1 Garlic
-
1 cup French Lentils
-
3 tablespoons White Wine
-
4 Chicken
-
2 tablespoons Olive Oil
-
1¾ cups mixed field Mushrooms
-
1⅔ cups trimmed and thinly sliced Leeks
-
2 tablespoons light Soy Sauce
-
2 teaspoons Worcestershire Sauce
-
2 tablespoons chopped Chives
-
1 teaspoon chopped Thyme
-
Sea Salt
-
Freshly ground Black Pepper
-
1 recipe quantity Parsnips
-
1 recipe quantity Wilted Wilted Greens
Directions
Steps
|
1
Done
|
Heat the oven to 400°F. Bring the broth to a boil in a large pot over medium heat, then turn the heat down to low and let simmer. |
|
2
Done
|
Melt half the butter in a large skillet over medium heat. Add the onion and garlic and cook 3 minutes until softened. Stir in the lentils and the wine until absorbed. |
|
3
Done
|
Start to add 2½ cups of the hot broth, a ladleful at a time, and cook, stirring continuously until the liquid is absorbed before adding more. Repeat this process until all the broth is absorbed. This should take about 20 minutes. Cook the lentils for 10 minutes longer until they are just dry and gently caramelizing, stirring to prevent them sticking to the base of the pan. Transfer to a bowl and set aside. |
|
4
Done
|
Season the chicken with salt and pepper on both sides. Heat the oil in a large stovetop and ovenproof dish over medium heat. Add the chicken breasts, skin-side down first, and cook 2 to 3 minutes on each side until just browned. Transfer the pan to the oven and roast 20 minutes until the juices run clear when the thickest part of the chicken is pierced with a sharp knife. |
|
5
Done
|
Meanwhile, return the pan in which the lentils were cooked to a medium heat, add the remaining butter, the mushrooms and leeks and cook 4 minutes until softened. Return the lentils to the pan and stir together well. |
|
6
Done
|
Add half the remaining broth and stir until it is all absorbed, then add the remaining broth, the soy sauce, Worcestershire sauce, chives and thyme, and cook about 10 minutes until the lentils have a loose consistency like a risotto so it just holds its shape. Sit the chicken on top of the lentils, sprinkle with some parsnip crisps or crisp shallots, and serve with wilted greens. |
