Chicken Ragoût with Lentils and Pearl Onions
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 3 cups water
- 1 teaspoon olive oil
- 1 bay leaf
- 2 teaspoons dried thyme
- 1/2 cup dry red wine
- chopped fresh parsley
- 2 cups dried lentils
- 2 cups diced carrots
- 1 large onion, chopped
- Carbohydrate 57 g(19%)
- Cholesterol 56 mg(19%)
- Fat 12 g(18%)
- Fiber 10 g(40%)
- Protein 29 g(58%)
- Saturated Fat 3 g(15%)
- Sodium 127 mg(5%)
- Calories 453
Preparation Combine first 7 ingredients in heavy medium saucepan. Simmer until lentils are just tender, about 25 minutes (mixture will be soupy). Remove from heat. Heat oil in large deep nonstick skillet over medium-high heat. Add chicken to skillet; cook until brown on both sides, about 5 minutes. Transfer to plate. Add pearl onions to skillet; sauté until golden, about 5 minutes. Transfer to plate with chicken. Add wine to skillet; boil until reduced by half, about 3 minutes. Add lentil mixture, chicken, onions and vinegar. Cover and simmer until chicken is cooked through, about 15 minutes. Season with salt and pepper. Garnish with parsley and serve.
Preparation Combine first 7 ingredients in heavy medium saucepan. Simmer until lentils are just tender, about 25 minutes (mixture will be soupy). Remove from heat. Heat oil in large deep nonstick skillet over medium-high heat. Add chicken to skillet; cook until brown on both sides, about 5 minutes. Transfer to plate. Add pearl onions to skillet; sauté until golden, about 5 minutes. Transfer to plate with chicken. Add wine to skillet; boil until reduced by half, about 3 minutes. Add lentil mixture, chicken, onions and vinegar. Cover and simmer until chicken is cooked through, about 15 minutes. Season with salt and pepper. Garnish with parsley and serve.
