Braised Chicken with Lentils and Spinach in Tomato Broth

Gayle McLeod | November 1st, 2017

Braised Chicken with Lentils and Spinach in Tomato Broth

I'm just going to say it: "Winner winner, chicken dinner!"

This – my new favourite winter meal – has whole, satisfying pieces of bone-in chicken served in a luxurious, tomato-garlic broth that begs to be sopped up with torn pieces of crusty bread. Cool weather meals don't get much better than this.

As per the theme here at The Soup Solution, I created this virtually effortless dish with real, whole ingredients and the time-saving hack of utilizing one of our carefully crafted sauces as a trusted flavour base.

The wholesome factor is elevated with the addition of premium, Canadian-grown laird lentils from our friends at GRAIN, then finished with generous handfuls of fresh baby spinach, because – greens.

Leftovers are wonderful (if there are any) however, you may find you'll need to add more stock and seasoning to stretch out the broth. 

Enjoy!

GRAIN Premium, Canadian-Grown Laird Lentils

 

Braised Chicken with Lentils and Spinach in Tomato Broth

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Braised Chicken with Lentils and Spinach in Tomato Broth
Nearly effortless comfort food. This recipe calls for bone-in, skin-on chicken thighs, fried EXTRA crispy then left to simmer in a gorgeous tomatoey broth with spinach and premium laird lentils from our friends at GRAIN. Don't forget the crusty bread.
Ingredients
Instructions
Heat the oil 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. Mine took a solid 10 minutes to get a deep golden colour and insanely crispy skin. 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, they 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 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. (Note: If you prefer the chicken to retain some of the crisp, seared texture, leave the lid off. The sauce will reduce slightly.)In the last 5 minutes of cooking, add the lentils and spinach, and stir through the broth. Check seasoning and add salt and pepper, if needed.Serve in shallow bowls with hunks of crusty bread to sop up all that wonderful broth.
Details
Prep time: Cook time: Total time: Yield: 4-6

 

Braised Chicken with Lentils and Spinach in Tomato Broth

This recipe was created to celebrate the launch of a selection of premium, Canadian-grown dry goods from our friends at GRAIN, available to order here for a limited time as an addition to your standard delivery of our real food solutions. Eat well, every day.

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