- 4 bone-in chicken breast halves, with skin
- 2 teaspoons seasoned salt (eg. LAWRY'S®)
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 carrots, finely chopped
- 3 cloves garlic, minced
- 1 (2 ounce) jar pimento peppers, drained and chopped
- 2 cups chicken broth
- 1/2 cup dry red wine
- 1 (16 ounce) package steamed lentils
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons white balsamic vinegar
- 1 tablespoon lemon juice
- Season the chicken liberally with seasoned salt. Heat oil in a large skillet over medium-high heat; add chicken and cook until well browned on all sides, about 10 minutes. Remove chicken from pan and set aside.
- Lower the heat, add the onion, and cook and stir until translucent, about 5 minutes. Stir in the garlic, carrot, and pimento, and cook and stir an additional 3 minutes. Pour the chicken broth into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir in the lentils, rosemary, wine, and vinegar. Return the chicken to the pan; simmer until chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes. Remove from heat; stir the lemon juice into the sauce and serve.
04/13/2018
recipepes.com
Chicken and Lentils with Rosemary, recipe
PT15M
PT1H
5
455 calories