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Chicken, cabbage and Puy lentil stew
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Source:
Penny Oliver | |
Cooking time, Less than 60 minutes | |
Serving size: Serves 4-6 Ingredients | |
2 Tbsp | olive oil |
4 rashers bacon, cut into chunks | |
1 | red onion, sliced |
6 | skinless, boneless chicken thighs, cut in half |
2 cups | chicken stock |
½ cup | Puy lentils |
Sea salt | |
3 cups | sliced savoy cabbage |
½ cup | chopped parsley |
1 cup | frozen peas |
1 Tbsp | butter |
Method
Heat oil In a large, deep frying pan, then fry the bacon over a medium heat for 5 minutes. Add the onion and continue to cook until the onion is soft. Remove bacon and onion from pan and set aside. Brown the chicken in the same pan.
When chicken pieces have browned, turn heat to high and pour in the chicken stock so it sizzles on impact. Return the bacon and onion to the pan and add the lentils. Cover and gently simmer the stew for 15 minutes, stirring occasionally to prevent sticking.
Season with sea salt and some freshly ground black pepper, then add the cabbage, parsley and peas. Stir to combine. Cook for 3 minutes, then stir in the butter. Spoon into bowls and serve with some crusty bread.
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