John Myers
Ingredients for 4 servings:
- 750 g boneless chicken thighs
- 5 carrots, cut into pieces
- 1 clove(s) garlic, peeled
- 500 g tomato sauce with herbs from the jar or
- 2 can/n tomatoes, chopped with herbs
- 500 g lentils, dried
- 750 ml chicken broth
- some oil for frying
- some tarragon
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Brown the boneless chicken thighs in a little oil in a pan until nicely browned on the outside. Remove and set aside. Crush the peeled garlic cloves and fry briefly. Add the sliced carrots and fry together in the pan for about 5 minutes. Then add the lentils and tomato sauce, along with the 750 ml chicken stock. Stir briefly and return the browned chicken thighs to the pan. Simmer the whole thing over low heat for about 30 minutes (or until the lentils are cooked through) (the liquid will reduce considerably during this time). Season again with salt and pepper. If you like, you can add some chopped tarragon; this gives the dish a wonderful, sweet note. Serve with whole-wheat baguette.
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