Chicken Thighs with French Lentils
Chicken Thighs with French Lentils
Ingredients
For the Chicken and Lentils
- 7 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil, as needed for searing
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon freshly ground black pepper, plus more, as needed
- 1 1/2 cups French lentils, rinsed
- 4 1/2 cups chicken stock, warmed
- 1 small pinch saffron threads
- 2 shallots, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 2 tablespoons Spanish paprika
- 1 tablespoon ground cumin, (optional)
- 2 bay leaves
- 2 parsley stalks, finely diced (optional)
- 1/2 lemon, juiced
For Garnish
- 1/4 cup parsley leaves, finely chopped
- 1/2 lemon, for fresh squeeze, as needed
Instructions
- 1
Preheat the oven to 350°F. Season the chicken thighs generously with kosher salt and freshly ground black pepper.
⏱️ 10 min•🌡️ 350
- 2
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.
⏱️ 15 min
- 3
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.
⏱️ 6 min
- 4
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.
⏱️ 1 min
- 5
Add the rinsed French lentils to the pan and stir to coat them in the aromatics.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 3 min
- 8
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).
⏱️ 50 min•🌡️ 350
- 9
Remove the pan from the oven and let it rest for 5 minutes. Remove the bay leaves before serving.
⏱️ 5 min
- 10
Finish the dish with a fresh squeeze of lemon juice and a sprinkle of finely chopped parsley leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Thighs with French Lentils
For the Chicken and Lentils
- 7 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil, as needed for searing
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon freshly ground black pepper, plus more, as needed
- 1 1/2 cups French lentils, rinsed
- 4 1/2 cups chicken stock, warmed
- 1 small pinch saffron threads
- 2 shallots, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 2 tablespoons Spanish paprika
- 1 tablespoon ground cumin, (optional)
- 2 bay leaves
- 2 parsley stalks, finely diced (optional)
- 1/2 lemon, juiced
For Garnish
- 1/4 cup parsley leaves, finely chopped
- 1/2 lemon, for fresh squeeze, as needed
Instructions
- 1
Preheat the oven to 350°F. Season the chicken thighs generously with kosher salt and freshly ground black pepper.
⏱️ 10 min•🌡️ 350 - 2
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.
⏱️ 15 min - 3
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.
⏱️ 6 min - 4
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.
⏱️ 1 min - 5
Add the rinsed French lentils to the pan and stir to coat them in the aromatics.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 3 min - 8
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).
⏱️ 50 min•🌡️ 350 - 9
Remove the pan from the oven and let it rest for 5 minutes. Remove the bay leaves before serving.
⏱️ 5 min - 10
Finish the dish with a fresh squeeze of lemon juice and a sprinkle of finely chopped parsley leaves.
⏱️ 1 min