Chicken Thigh and Lentil Stew

Name: Chicken Thigh and Lentil Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 600 g Chicken thighs (bone-in, skin-on); 150 g Green lentils; 2 medium Carrots; 2 stalks Celery; 1 medium Onion; 3 cloves Garlic; 800 ml Chicken broth; 2 sprigs Thyme; 1 whole Bay leaf; 1 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Black pepper

One-pot comfort stew with chicken thighs, green lentils, and root vegetables.

Total time: 55 min total
Difficulty: easy
Servings: 4 servings

Per serving

1760 kcal total for 4 servings

33% kcal from protein

440

kcal

36g

protein

38g

carbs

14g

fat

Protein Carbs Fat

Ingredients

4servings

600 g Chicken thighs (bone-in, skin-on)
150 g Green lentils
2 medium Carrots
2 stalks Celery
1 medium Onion
3 cloves Garlic
800 ml Chicken broth
2 sprigs Thyme
1 whole Bay leaf
1 tbsp Olive oil
1 tsp Salt
½ tsp Black pepper

12 ingredients · quantities scale with servings

Instructions

Timers appear when a step includes a duration.

1
~4 min
Season chicken thighs with salt and pepper. Heat oil in a Dutch oven over medium-high; sear chicken skin-side down 4 minutes until golden. Flip and sear 2 minutes; remove.
2
~4 min
Sauté diced onion, carrots, and celery 4 minutes. Add garlic; cook 30 seconds.
3
Add lentils, broth, thyme, and bay leaf; bring to a boil.
4
~35 min
Nestle chicken thighs into the pot, reduce heat, and cover. Simmer 35 minutes.
5
Remove chicken; shred meat off the bones and return to pot. Discard skin, bones, thyme stems, and bay leaf.
6
Season to taste and serve.

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