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Poached Chicken with Lardons and Lentils
After my big dinner party last week testing Thanksgiving recipes for TreeHugger I had a bunch of evening meals out and I felt like it had been a long time since I'd had a simple homey dinner. This recipe appealed to me, not just because I had everything on hand needed to make it, but that I could put the whole thing in one pot and then just relax and sit down and have a drink before dinner while reading.
I used chicken breasts, but legs would also be very good in this recipe. This recipe is from Nigella Lawson's new cookbook Kitchen: Recipes from the Heart of the Home, which I got via The Toronto Star.
INGREDIENTS
| 1 tbsp | olive oil |
| 3‑1/2 oz | pancetta, pork belly or smoked slab |
| bacon, diced | |
| 1 | clove garlic, minced |
| 1 | carrot, peeled, chopped |
| 1 | leek, white and light green parts only, chopped |
| 1/4 cup | chopped flat-leaf parsley |
| 1/2 tsp | dried mint |
| Finely grated zest of 1 lemon | |
| 3/4 cup | (185 mL) French puy (dark green) lentils |
| 1 tsp | hot prepared mustard |
| 1 | skinless, bone-in chicken breast or leg |
| 2 cups | water |
| Salt and pepper to taste | |
PREPARATION:
- In medium saucepan, heat oil over medium. Add pancetta, pork belly or bacon, garlic, carrots, leek, parsley, mint and zest. Cook, stirring, 7 minutes. Stir in lentils. Cook 1 minute. Stir in mustard. Add chicken, then water. Raise heat to high; bring to boil. Reduce heat to low. Cover; simmer 45 minutes, until chicken is cooked through and lentils are tender. Season with salt and pepper.
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