Generously season the chicken thighs with salt & pepper.
Heat the olive oil in a dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down, until well browned, about 3 minutes.
Transfer the chicken thighs to a plate and set aside.
Keep the dutch oven over medium-high heat and add the onion, carrot, and garlic then cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Stir in the water, lentils, and 1 tsp salt.
Now place the chicken thighs back into the dutch oven and bring to a boil.
Place the lid on the dutch oven then reduce the heat to medium-low and simmer, stirring occasionally, until chicken is cooked and lentils are tender, about 35 minutes.
Transfer the chicken thighs onto a plate then use two forks to shred the chicken, discarding any skin and bones.
Stir the shredded chicken back into the stew along with the spinach and continue to cook, stirring occasionally, about 3 more minutes or until the spinach has wilted.
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