Poached Chicken
Nigella Lawson prepares a simple and satisfying meal of poached chicken with lardons and lentils.
Poached Chicken with Lardons and Lentils
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Poached Chicken
Nigella Lawson prepares a simple and satisfying meal of poached chicken with...
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![Chicken Recipes from "The Martha Stewart Show"](/sites/files/marthastewart.com/imagecache/img_m/3097_012808_chicken_vert.jpg "Chicken Recipes from "The Martha Stewart Show"")
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The Martha Stewart Show, November 2010
- Yield Serves 1 or 2
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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
- 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.
- 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.
- 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.
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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!
This is absolutely delicious and couldn't be easier to make. Love Nigella!