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Braised Chicken with Lentils and Spinach in Tomato Broth

We are always so excited to see what our customers are making in their own home kitchens, but when our friend Gayle sent us this recipe, we knew right away we had to share it. 

Braised Chicken with Lentils and Spinach in Tomato Broth
3-4 tbsp neutral oil for frying
6 chicken thighs; bone-in, skin-on
salt & pepper
3 large garlic cloves
1 x 500 ml container Fresh Tomato + Basil Sauce
1 cup Intense Natural Chicken Stock (or homemade, low-sodium)
1 cup cooked Flourist Laird Lentils
2 cups fresh spinach, firmly packed (or two handfuls)

Heat the oil in a deep, wide bottom skillet or dutch oven over medium-high heat until hot and shimmering. Pat the chicken thighs dry with paper towel and season well with salt and pepper. Carefully lay the chicken, skin side down, in the hot oil and leave undisturbed for several minutes to achieve a good sear. Flip and sear quickly on the other side before transferring to a plate. Don't worry about cooking the chicken right through at this point, it will finish cooking in the broth later.

Pour off all but 1 tbsp of the oil/fat and reduce the heat slightly. Add the garlic and cook for just a few seconds, until fragrant. Be careful not to burn the garlic, or the entire dish will taste bitter. Add the chicken stock to de-glaze the pan, scraping up all those wonderful browned bits left behind from crisping up the chicken. Add the tomato sauce to the skillet and once simmering, add back the pieces of chicken, leaving the crispy skin side up. Cover with a lid and simmer gently for at least 15 minutes, or up to 30 minutes.

In the last 5 minutes of cooking, add the Flourist Laird Lentils and spinach, and stir in the broth. Check seasoning and add salt and pepper, if needed. Serve in shallow bowls with a few slices of crusty bread to sop up all that wonderful broth.

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