Braised chicken with lentils and fennel
1
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Fresh thyme
1 tbs, coarsely chopped
Fresh oregano
1 tbs, coarsely chopped
Fresh rosemary
1 tbs, coarsely chopped
Olive oil
1 tsp
Skinless chicken breast
480 g, (4x120g fillets) cut in half crossways
Fennel
1 large, fronds reserved, finely chopped
Brown onion
1 medium, finely chopped
Carrot(s)
1 large, finely chopped
Garlic
1 clove(s), crushed
Dry lentils
½ cup(s), (100g) French-style green lentils, rinsed, drained
Chicken stock cube
½ individual, to make 1 cup (250ml) liquid stock
Silverbeet
2 cup(s), 4 stalks, leaves finely shredded
Instructions
1
Combine thyme, oregano and rosemary in a small bowl. Season with salt and pepper.
2
Heat oil in a deep non-stick frying pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Transfer to a plate and sprinkle with thyme mixture.
3
Reheat same pan over medium-high heat. Cook fennel, onion, carrot and garlic, stirring, for 3 minutes or until golden. Add lentils and stock and bring to the boil. Place chicken over lentil mixture. Reduce heat and simmer, covered, for 30 minutes or until lentils are tender, chicken has cooked through and stock has slightly reduced.
4
Add silverbeet and set aside for 2 minutes or until wilted. Serve sprinkled with fennel fronds.
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