Lentil Ragout With Chicken
By chef Franco Luise
If you want to treat yourself to a protein-packed meal that will also really fill you up, this is it. It is a ragout of black beluga lentils with a slice of juicy chicken breast.
- 40 min
- total
- Medium
- level
7 min prep · 33 min cook
What you will need
-
Whole Chicken Legs 1 pcs -
Beluga lentils 80 g -
Carrot 0.5 pcs -
Parsnip 0.5 pcs
-
Fresh Spinach 0.25 pcs -
Butter 0.5 tbsp -
Chicken bouillon 0.5 pcs -
Parsley 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍲✨
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Peel the root vegetables. Peel the carrot and parsnip
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Cut the root vegetables. Cut the root vegetables into rounds
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Put everything in the pot. Put the lentils, chicken thigh, chopped root vegetables, parsley, butter, and bouillon in the pot (if you use stock instead of bouillon, add it in the next step instead of water)
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Pour in water. Pour in enough water to cover the lentils, and cook covered over low heat for about 30 minutes, until the lentils are tender
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Remove the chicken. Remove the cooked chicken thigh from the pot
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Add the spinach. Drain off the excess water, add the spinach and olive oil, season with salt and pepper, and stir until the spinach wilts
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Serve. Serve on a plate 🍲🍽️✨
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