Tuesday, 25 March 2014

Chicken & Lentil
 Confit

Here's a new spin to add to your
"What do I do with this chicken" dilemma.
Your family will love this meal.
Confit is a slow stewed meal and this easy updated Chicken & Lentil Confit 
can be made stove top!
Using canned Canadian Lentils
 This dish is quicker than your traditional
Confit because the lentils here are already cooked.
It's low in fat too!
Canadian Lentils are one of the highest forms of fiber, minerals and vegetable protein available.
You will feel satisfied and not craving carbs after this nutritious and delicious meal.
Chicken & Lentil Confit


4 chicken legs, thigh attached
3 tbsp flour
1 heaping tbsp tomato paste
2 tbsp EVOO
3 small onions, peeled, halved or sliced into rounds
3 garlic cloves, peeled
1 chopped green onion
1 cup whole cremini mushrooms
2 cup cooked green lentils (canned can be used)*
 
3 peeled, russet potatoes, quartered
3 tbsp parsley
1 cup white wine or chicken broth
1/4 cup water
1 birds eye pepper or to taste
salt to taste
Remove the skin from the thigh part of the chicken, reducing the fat content.
Dredge the chicken with the flour. 

Brown chicken all over in a large preheated skillet with the olive oil.


Add pepper, onions and garlic to the pan, move around to coat with oil.
Add paste to a hot spot and cook for a few seconds, it will turn a darker colour.



Add seasoning, green onion, herbs, mushrooms, wine.



Reduce the heat and cook for 1/2 hr. turning meat every 15min. Then, add potatoes and lentils, season to taste.



Cover, leaving slightly ajar and simmer on med. low for 30min. more


 Add water after 15min. and continue simmering. 
The chicken falls off the bone.
Serves: 4 or 2 hungry people


 
*If you prefer to make them 
fresh boil

1 cup dried green lentils with 3 cup boiling water for 10min.
Drain the water and drop into the cooking mixture so they continue to braise.
You may need to add more water.

Enjoy with Love!

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