Lentil Stew with Chicken and Spinach
Servings: 4
Ingredients
1 lb boneless skinless chicken breasts
2 TBSP cooking oil
1 onion, chopped
1 carrot, chopped
1/2 TBSP garlic powder
1/2 tsp dried thyme
1 1/2 cups lentils
3 cups chicken stock
8 oz frozen spinach, thawed
1/4 cup white wine
salt and pepper
Directions
1. Season both sides of the chicken breast liberally with salt and pepper.
2. In a dutch oven heat 1 TBSP of the oil over medium high heat and brown the chicken breasts on both sides, about 3 to 4 minutes per side. Remove chicken from pot and set aside.
3. Add the remaining TBSP oil to the now empty dutch oven and reduce heat to low. Add the onion, carrot, garlic and thyme and cook stirring occasionally for about 5 minutes.
4. Add the wine and cook another 5 minutes or until the wine has reduced.
5. Add the lentils, chicken stock and 1 tsp salt. Simmer partially covered until lentils are just about done, 30 to 35 minutes.
6. Slice the chicken into 1 inch pieces and stir into the lentils and veggies. Cover and cook for 10 minutes.
7. Stir in spinach, cover and cook 3 to 4 more minutes.
8. Salt and pepper to taste.
2. In a dutch oven heat 1 TBSP of the oil over medium high heat and brown the chicken breasts on both sides, about 3 to 4 minutes per side. Remove chicken from pot and set aside.
3. Add the remaining TBSP oil to the now empty dutch oven and reduce heat to low. Add the onion, carrot, garlic and thyme and cook stirring occasionally for about 5 minutes.
4. Add the wine and cook another 5 minutes or until the wine has reduced.
5. Add the lentils, chicken stock and 1 tsp salt. Simmer partially covered until lentils are just about done, 30 to 35 minutes.
6. Slice the chicken into 1 inch pieces and stir into the lentils and veggies. Cover and cook for 10 minutes.
7. Stir in spinach, cover and cook 3 to 4 more minutes.
8. Salt and pepper to taste.
