Chicken with Olives, Tomatoes and Lentils

Name: Chicken with Olives, Tomatoes and Lentils
Prep time: 2 min
Cook time: 50 min
Total time: 52 min
Yield: 4 people
Ingredients: 1 tbsp olive oil; 1 carrot; 1 celery stalk; 1 white; 2 cloves garlic; 2 lbs (850g) mixed chicken thighs and legs with the skin on; 1/2 cup (125ml) red wine; 16 oz (480g) canned plum tomatoes; 20 green olives; 10 sun-dried tomatoes; 14 oz (400g) Puy lentils; salt and pepper; 1 small bunch parsley

User Reviews

5.0

33 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
52 mins
Servings
4 people
Calories
625 kcal
Course
Main Course
Cuisine
Italian

Chicken with Olives, Tomatoes and Lentils

Christopher House

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Succulent, fall off the bone braised chicken with olives, tomatoes and lentils. This chicken recipe is so easy to put together and makes a healthy, flavour packed meal the whole family will enjoy any day of the week. Made with chicken thighs, green olives, sun-dried tomatoes and lentils.

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Ingredients

Servings

1 tbsp olive oil
1 carrot
1 celery stalk
1 white yellow onion
2 cloves garlic , finely chopped
2 lbs (850g) mixed chicken thighs and legs with the skin on (2 pieces of chicken per person)
1/2 cup (125ml) red wine
16 oz (480g) canned plum tomatoes
20 green olives (roughly)
10 sun-dried tomatoes (roughly)
14 oz (400g) Puy lentils ,pre-cooked, canned
salt and pepper
1 small bunch parsley ,chopped

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Instructions

First, heat the olive oil in a large saucepan and brown the chicken on all sides, remove it from the pan and set aside on a plate. Finely chop the carrot, celery & onion and saute in the same pan for 5 minutes then add the garlic and saute for another 2-3 minutes until soft.
Add the chicken back to the pan and add the red wine. Reduce the wine by half then add the canned plum tomatoes.
Use the side of a wooden spoon or spatula to carefully mash the plum tomatoes into smaller pieces. Add the olives and chopped sun-dried tomatoes and a good pinch of salt and pepper.
Simmer the chicken, olives and tomatoes uncovered for 40 minutes then add the pre-cooked lentils. Stir them in and simmer again for another 10 minutes. Serve with a sprinkling of parsley.

Notes

Tip 1 - I use a mixture of chicken thighs and drumsticks with the skin on because I think it gives a lot of extra flavour to the dish and it's also a little cheaper to buy. Because the chicken is braised in a tomato sauce the skin isn't crispy or very nice to eat when it's ready. I simply remove it at the end and I don't mind doing this but you could also buy skinless chicken for this instead.
Tip 2 - The soffritto (finely chopped carrot, celery and onion) needs to be sauteed slowly until soft, it's really the only work that's involved to make this dish and gives a lot of depth and flavour to the sauce. Don't try to rush this step.
Tip 3 - Use a red wine that you would drink and stay away from cooking wine it's just not nice and wouldn't give the same flavour to this chicken dish.

Nutrition Information

Show Details

Calories 625kcal (31%) Carbohydrates 33g (11%) Protein 53g (106%) Fat 22g (34%) Saturated Fat 5g (25%) Cholesterol 102mg (34%) Sodium 511mg (21%) Potassium 1387mg (40%) Fiber 11g (44%) Sugar 9g (18%) Vitamin A 4000IU (80%) Vitamin C 26.6mg (30%) Calcium 89mg (9%) Iron 6.4mg (36%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 625 kcal

% Daily Value*

Calories	625kcal	31%
Carbohydrates	33g	11%
Protein	53g	106%
Fat	22g	34%
Saturated Fat	5g	25%
Cholesterol	102mg	34%
Sodium	511mg	21%
Potassium	1387mg	30%
Fiber	11g	44%
Sugar	9g	18%
Vitamin A	4000IU	80%
Vitamin C	26.6mg	30%
Calcium	89mg	9%
Iron	6.4mg	36%