Reviews (2) Add Rating & Review 6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 01/03/2011 Our family with young kids loved this recipe. I soaked the lentils to make sure they cooked in time as I don't have that much experience with lentils. I used less oil since I cooked with bacon, but I am sure you could eliminate the bacon all together if you prefer something lower in fat (although the kids liked the bacon flavor). I used chicken breasts with bone-in and skin off along with chicken broth. Great recipe! Martha Stewart Member Rating: Unrated 11/11/2010 This is absolutely delicious and couldn't be easier to make. Love Nigella!
Back to Poached Chicken with Lardons and Lentils All Reviews for Poached Chicken with Lardons and Lentils - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 2 6038_110410_chicken_lentils.jpg
Ingredients Ingredient Checklist 2 tablespoons garlic-flavored oil 4 ounces smoked lardons, cubed pancetta, or 8 slices smoked bacon, chopped 1 carrot, halved lengthwise and coarsely chopped 1 leek, trimmed, halved lengthwise and coarsely chopped 3 tablespoons chopped fresh flat-leaf parsley 1/2 teaspoon dried mint Freshly grated zest of 1 lemon 3/4 cup French green lentils 1 teaspoon English mustard 1 or 2 skinless boneless chicken breasts with wing bone attached Coarse salt and freshly ground black pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 2 6038_110410_chicken_lentils.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
6038_110410_chicken_lentils.jpg
6038_110410_chicken_lentils.jpg
Ingredients
Ingredients
- 2 tablespoons garlic-flavored oil 4 ounces smoked lardons, cubed pancetta, or 8 slices smoked bacon, chopped 1 carrot, halved lengthwise and coarsely chopped 1 leek, trimmed, halved lengthwise and coarsely chopped 3 tablespoons chopped fresh flat-leaf parsley 1/2 teaspoon dried mint Freshly grated zest of 1 lemon 3/4 cup French green lentils 1 teaspoon English mustard 1 or 2 skinless boneless chicken breasts with wing bone attached Coarse salt and freshly ground black pepper
Directions
Heat oil in a small or medium (depending on how many chicken breasts you are cooking) heavy-bottomed saucepan over medium-high heat. Add lardons, carrot, leek, parsley, mint, and lemon zest and cook, stirring frequently, until lardons are crisp and vegetables are soft, about 7 minutes. Stir in lentils and cook, stirring, for 1 minute. Add mustard and stir to combine.
Place chicken on top of lentil mixture in saucepan and add 2 (or 3 if cooking 2 chicken breasts) cups water. Bring to a boil and cover; reduce heat to a simmer and cook until chicken is cooked through and lentils are tender, about 45 minutes. Season with salt and pepper.
Serve immediately or remove saucepan from heat and uncover. Let cool at room temperature for no more than 1 hour. Cover saucepan and transfer to refrigerator for up to 2 days. To reheat, place saucepan over medium-high heat and cook until heated through. This dish is best served when made in advance.
Reviews (2)
Add Rating & Review 6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 01/03/2011 Our family with young kids loved this recipe. I soaked the lentils to make sure they cooked in time as I don't have that much experience with lentils. I used less oil since I cooked with bacon, but I am sure you could eliminate the bacon all together if you prefer something lower in fat (although the kids liked the bacon flavor). I used chicken breasts with bone-in and skin off along with chicken broth. Great recipe! Martha Stewart Member Rating: Unrated 11/11/2010 This is absolutely delicious and couldn't be easier to make. Love Nigella!
Reviews (2)
Add Rating & Review 6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 6 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 01/03/2011 Our family with young kids loved this recipe. I soaked the lentils to make sure they cooked in time as I don't have that much experience with lentils. I used less oil since I cooked with bacon, but I am sure you could eliminate the bacon all together if you prefer something lower in fat (although the kids liked the bacon flavor). I used chicken breasts with bone-in and skin off along with chicken broth. Great recipe! Martha Stewart Member Rating: Unrated 11/11/2010 This is absolutely delicious and couldn't be easier to make. Love Nigella!Martha Stewart Member
Rating: Unrated 01/03/2011
Our family with young kids loved this recipe. I soaked the lentils to make sure they cooked in time as I don’t have that much experience with lentils. I used less oil since I cooked with bacon, but I am sure you could eliminate the bacon all together if you prefer something lower in fat (although the kids liked the bacon flavor). I used chicken breasts with bone-in and skin off along with chicken broth. Great recipe!
Rating: Unrated
Rating: Unrated 11/11/2010
This is absolutely delicious and couldn’t be easier to make. Love Nigella!
All Reviews for Poached Chicken with Lardons and Lentils
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Poached Chicken with Lardons and Lentils
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
