White Wine Chicken Thighs and Lentils

  • Difficulty: Medium
  • 30 minutes
  • 4 servings

For this one, cook the thighs separately to enjoy more of their flavor. In fact, use the same skillet with the drippings and aromas left from the previous ingredients – bacon, veggies, and chicken. This way, you’ll get a bunch of beautifully mixing flavors. Then just add white wine, mustard, and yogurt for the final round.

Ingredients Needed for White Wine Chicken Thighs and Lentils

For the bacon: 2 teaspoons of olive oil
4 ounces of bacon, chopped For the veggies: 2 teaspoons of olive oil
1 medium onion, chopped
2 medium carrots, sliced
4 shallots, quartered For the chicken thighs: 1 pound bone-in chicken thighs
4 garlic cloves
salt
pepper For the final dish: ½ cup white wine
1 tablespoon whole grain dijon mustard
¼ cup yogurt
5 ounces of cooked green lentils
4 ounces of green beans, chopped
1 tablespoon fresh parsley

How to Cook White Wine Chicken Thighs and Lentils

  1. For the bacon: Heat the olive oil in a skillet over medium heat and add the bacon. Cook and stir until crisp. Transfer them on a paper towel.
  2. For the veggies: Using the same skillet, add the olive oil, onion, carrot, and shallot. Cook and stir for 5 minutes, then transfer to a bowl.
  3. For the chicken thighs: Using the same skillet, add the chicken thighs skin-side down and the garlic cloves. Season with salt and pepper and cook for up to 5 minutes, or until dark brown. Remove the garlic cloves after 1-2 minutes.
  4. Turn the thighs and cook for 2-3 minutes more. Transfer them to a dish.
  5. Assemble all: Using the same skillet, add again the cooked veggies, the fried bacon, and then the white wine. Stir a little. Add the mustard and yogurt and stir them in.
  6. Place the chicken thighs skin-side up. Add the cooked lentils, green beans, and parsley and stir them in.

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