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Preheat the oven to 350°F. Season the chicken thighs generously with kosher salt and freshly ground black pepper.

Heat 2 tablespoons of olive oil in a large oven-safe pan (such as a HexClad Chicken Fryer) over medium-high heat. Sear the chicken pieces on all sides until well browned, about 3-4 minutes per side. Remove the browned chicken and set aside.

Lower the heat to medium. Add the finely diced shallots, carrot, celery, and parsley stalks (if using) to the same pan, along with a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.

Add the minced garlic to the pan and cook for 30 seconds until fragrant. Stir in the Spanish paprika and ground cumin (if using) and cook briefly for about 15-30 seconds to bloom the spices.

Add the rinsed French lentils to the pan and stir to coat them in the aromatics.

Warm the chicken stock and add the small pinch of saffron threads to bloom, along with a few pinches of kosher salt. Taste the stock and adjust seasoning if needed.

Pour the saffron-infused stock into the pan with the lentils and vegetables. Add the bay leaves. Nestle the seared chicken pieces back on top of the lentils in a single layer. Squeeze the juice of 1/2 lemon over everything and add a few more cracks of freshly ground black pepper.

Transfer the pan to the preheated oven and bake uncovered for 45-55 minutes, or until the lentils are tender and the chicken is fully cooked through (internal temperature of 165°F).

Remove the pan from the oven and let it rest for 5 minutes. Remove the bay leaves before serving.

Finish the dish with a fresh squeeze of lemon juice and a sprinkle of finely chopped parsley leaves.


Preheat the oven to 350°F. Season the chicken thighs generously with kosher salt and freshly ground black pepper.

Heat 2 tablespoons of olive oil in a large oven-safe pan (such as a HexClad Chicken Fryer) over medium-high heat. Sear the chicken pieces on all sides until well browned, about 3-4 minutes per side. Remove the browned chicken and set aside.

Lower the heat to medium. Add the finely diced shallots, carrot, celery, and parsley stalks (if using) to the same pan, along with a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.

Add the minced garlic to the pan and cook for 30 seconds until fragrant. Stir in the Spanish paprika and ground cumin (if using) and cook briefly for about 15-30 seconds to bloom the spices.

Add the rinsed French lentils to the pan and stir to coat them in the aromatics.

Warm the chicken stock and add the small pinch of saffron threads to bloom, along with a few pinches of kosher salt. Taste the stock and adjust seasoning if needed.

Pour the saffron-infused stock into the pan with the lentils and vegetables. Add the bay leaves. Nestle the seared chicken pieces back on top of the lentils in a single layer. Squeeze the juice of 1/2 lemon over everything and add a few more cracks of freshly ground black pepper.

Transfer the pan to the preheated oven and bake uncovered for 45-55 minutes, or until the lentils are tender and the chicken is fully cooked through (internal temperature of 165°F).

Remove the pan from the oven and let it rest for 5 minutes. Remove the bay leaves before serving.

Finish the dish with a fresh squeeze of lemon juice and a sprinkle of finely chopped parsley leaves.
