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Poached Chicken with Lardons and Lentils

Tuck into a wholesome bowl of poached chicken with crispy lardons and healthy lentils from Nigella Lawson's "Nigella Kitchen" cookbook. Photo credit: Lis Parsons

  • servings: 2

Ingredients

  • 2 tablespoons garlic-flavored oil
  • 4 ounces smoked lardons, cubed pancetta, or 8 slices smoked bacon, chopped
  • 1 carrot, halved lengthwise and coarsely chopped
  • 1 leek, trimmed, halved lengthwise and coarsely chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon dried mint
  • Freshly grated zest of 1 lemon
  • 3/4 cup French green lentils
  • 1 teaspoon English mustard
  • 1 or 2 skinless boneless chicken breasts with wing bone attached
  • Coarse salt and freshly ground black pepper

Directions

  1. Step 1

    Heat oil in a small or medium (depending on how many chicken breasts you are cooking) heavy-bottomed saucepan over medium-high heat. Add lardons, carrot, leek, parsley, mint, and lemon zest and cook, stirring frequently, until lardons are crisp and vegetables are soft, about 7 minutes. Stir in lentils and cook, stirring, for 1 minute. Add mustard and stir to combine.

  2. Step 2

    Place chicken on top of lentil mixture in saucepan and add 2 (or 3 if cooking 2 chicken breasts) cups water. Bring to a boil and cover; reduce heat to a simmer and cook until chicken is cooked through and lentils are tender, about 45 minutes. Season with salt and pepper.

  3. Step 3

    Serve immediately or remove saucepan from heat and uncover. Let cool at room temperature for no more than 1 hour. Cover saucepan and transfer to refrigerator for up to 2 days. To reheat, place saucepan over medium-high heat and cook until heated through. This dish is best served when made in advance.

Source
The Martha Stewart Show, November 2010

Reviews (2)

  • 3 Jan, 2011

    Our family with young kids loved this recipe. I soaked the lentils to make sure they cooked in time as I don't have that much experience with lentils. I used less oil since I cooked with bacon, but I am sure you could eliminate the bacon all together if you prefer something lower in fat (although the kids liked the bacon flavor). I used chicken breasts with bone-in and skin off along with chicken broth. Great recipe!

  • 11 Nov, 2010

    This is absolutely delicious and couldn't be easier to make. Love Nigella!