Braised chicken & lentils
1
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
A comforting, flavour-packed stew made by braising lean chicken fillets with plenty of fragrant herbs, hearty root vegetables and filling lentils.
Ingredients
Thyme, Fresh
1 tablespoon(s), chopped
Oregano, fresh
1 tablespoon(s), chopped
Rosemary, Fresh
3 teaspoon(s), chopped
Olive Oil
1 teaspoon(s)
Chicken breast, skinless, raw
4 medium, halved horizontally
Fennel
1 individual, trimmed, cored and finely chopped (fronds reserved)
Onion
1 large, finely chopped
Carrots, raw
1 medium, finely chopped
Garlic
1 clove(s), crushed
Green or Brown Lentils, dry
100 g, rinsed and drained
Chicken stock cube(s)
½ cube(s), 400ml stock
Chard, raw
1 serving(s), 4 stalks, leaves stripped and shredded
Instructions
1
Combine the thyme, oregano and rosemary in a small bowl. Season well.
2
Heat the oil in a deep, nonstick frying pan over a medium-high heat. In batches, brown the chicken for 2 minutes on each side, then transfer to a plate and scatter over the herb mixture.
3
Add the fennel, onion, carrot and garlic to the pan and cook, stirring, for 3 minutes or until the vegetables are golden. Add the lentils and stock and bring to the boil. Return the chicken to the pan, reduce the heat to medium-low and cook, covered, for 35-40 minutes, until the lentils are tender and the chicken is cooked through.
4
Add the Swiss chard and cook, uncovered, for 2 minutes or until wilted. Serve garnished with the reserved fennel fronds.
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