Chicken, Tomato, and Red Lentil Stew

Name: Chicken, Tomato, and Red Lentil Stew
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 1 cup red lentils (about 200 grams); 4 chicken legs; Salt and pepper; Olive oil; 1 onion; 4 carrots; 3 cloves garlic; 1 2/3 cups canned diced tomatoes (about 400 grams); 2/3 cup dry white wine (about 150 ml); Chicken stock (bouillon); Thyme; leaf Bay; Rosemary; Parsley

Segogo @cook_19098124

A delicious, hearty stew recipe if you enjoy filling, one-pot meals.

Segogo @cook_19098124

A delicious, hearty stew recipe if you enjoy filling, one-pot meals.

Saved

Ingredients

40 min

Serves 4 servings

1 cupred lentils (about 200 grams)
4chicken legs
Salt and pepper
Olive oil
1onion
4carrots
3 clovesgarlic
1 2/3 cupscanned diced tomatoes (about 400 grams)
2/3 cupdry white wine (about 150 ml)
Chicken stock (bouillon)
Thyme
leafBay
Rosemary
Parsley

Saved

Steps

40 min

1

Cook the red lentils in water according to the package instructions. Set aside.
2

Meanwhile, place the chicken legs in a baking dish, season with salt, pepper, and olive oil, and bake for 45 minutes at 350°F (180°C).
3

Dice the carrots, slice the onion, and mince the garlic. Sauté them in a pan for a few minutes. Deglaze with the white wine and let it reduce for 2 minutes.
4

Add the diced tomatoes, 2 tablespoons of diluted chicken stock, 1/2 cup water (about 100 ml), and the herbs. Simmer over low heat for 30 minutes. If the sauce reduces too much, add more water as needed.
5

After 30 minutes, add the lentils and simmer for another 10 minutes. Adjust seasoning to taste.
6

Serve with the roasted chicken legs.