Best 2 Chicken And Lentils With Rosemary Recipes

**Savor the Comforting Goodness of Chicken and Lentils with Rosemary:**

Indulge in a culinary journey with our delectable chicken and lentil dish, a symphony of flavors and textures that will tantalize your taste buds. Simmered in a savory broth infused with aromatic rosemary, tender chicken pieces and plump lentils create a hearty and satisfying meal. The addition of vegetables like carrots, celery, and onions adds a delightful crunch and sweetness, while garlic and herbs provide a depth of flavor that will leave you craving more. This versatile recipe offers three variations to suit your preferences: a classic version, a slow cooker adaptation for effortless preparation, and a one-pot version that simplifies the cooking process. Embrace the goodness of chicken and lentils, a wholesome and nourishing dish that promises to be a family favorite.

Let's cook with our recipes!

CHICKEN AND LENTILS

Chicken and Lentils image

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories Meat and Poultry Recipes Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

Steps:

Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

CHICKEN AND LENTILS WITH ROSEMARY

Chicken and Lentils with Rosemary image

Moist, flavorful chicken breast with a delicious side of lentils. I suggest serving the lentils over a bed of arugula with the chicken breast on the side. Whatever you do, do not leave out the lemon juice.

Provided by Kyla

Categories Chicken Breasts

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

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
½ cup dry red wine
1 (16 ounce) package steamed lentils
1 teaspoon chopped fresh rosemary
2 tablespoons white balsamic vinegar
1 tablespoon lemon juice

Steps:

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.

Nutrition Facts : Calories 538 calories, Carbohydrate 36.2 g, Cholesterol 126.6 mg, Fat 15.9 g, Fiber 11.7 g, Protein 56.7 g, SaturatedFat 3.9 g, Sodium 612.4 mg, Sugar 8 g

Tips:

Choose the right lentils: For this recipe, brown or green lentils work best. They hold their shape well and have a slightly nutty flavor.
Soak the lentils: Soaking the lentils for 30 minutes before cooking helps to reduce the cooking time and makes them more digestible.
Use a flavorful broth: The broth you use will add a lot of flavor to the dish, so choose one that you like. Chicken broth is a good option, but you could also use vegetable broth or even water.
Sauté the vegetables: Sautéing the vegetables before adding them to the soup helps to bring out their flavor and make them more tender.
Don't overcook the chicken: The chicken should be cooked through, but not overcooked. Overcooked chicken will be tough and dry.
Season to taste: Be sure to taste the soup before serving and adjust the seasonings as needed.

Conclusion:

This chicken and lentils soup is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. It is also relatively easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and satisfying soup, give this recipe a try.