White Wine Chicken Thighs and Lentils
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 Make White Wine Chicken Thighs and Lentils
- 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.
- 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.
- 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.
- Turn the thighs and cook for 2-3 minutes more. Transfer them to a dish.
- 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.
- Place the chicken thighs skin-side up. Add the cooked lentils, green beans, and parsley and stir them in.
I like a french recipe for doing coq au van. This is delicious. Highly recommended.
Thank you so much, Elaine! Enjoy! 🎈😀