Chicken with Olives, Tomatoes and Lentils
User Reviews
5
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Prep Time
2 mins
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Cook Time
50 mins
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Total Time
52 mins
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Servings
4 people
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Calories
625 kcal
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Course
Main Course
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Cuisine
Italian
Chicken with Olives, Tomatoes and Lentils
Description
This recipe starts by browning bone-in, skin-on chicken thighs and drumsticks in olive oil to develop flavor. The skin is not crisped for eating but contributes richness to the sauce. The chicken is set aside while finely chopped carrot, celery, onion, and garlic are sautéed until soft, forming a soffritto that provides a savory base. Red wine is added, reduced by half to concentrate flavor, then canned plum tomatoes are mashed into the pan along with roughly chopped green olives and sun-dried tomatoes.
The chicken returns to the pan to simmer uncovered for 40 minutes, allowing the flavors to meld and the meat to become tender. Pre-cooked Puy lentils are stirred in at the end and cooked briefly to heat through. The dish is finished with chopped parsley for freshness.
This combination delivers a balanced profile of savory chicken, tangy tomatoes, briny olives, and earthy lentils with a smooth texture from slow braising. The use of dark meat chicken maintains juiciness during the longer cooking process.
Ingredients
- 1 tbsp olive oil
- 1 carrot
- 1 celery stalk
- 1 white yellow onion
- 2 cloves garlic , finely chopped
- 2 lbs (850g) chicken thigh 2 pieces of chicken per person, mixed, with skin on
- 2 lbs (850g) chicken leg 2 pieces of chicken per person, mixed, with skin on
- 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
- black pepper
- 1 small bunch parsley ,chopped
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
- Using skin-on chicken adds flavor and moisture, though the skin will become soft during braising; skinless chicken can be substituted if preferred.
- Allow the soffritto (carrot, celery, onion) to cook slowly until soft to fully develop the sauce’s depth.
- Choose a red wine you enjoy drinking rather than cooking wine for better flavor in the dish.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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