Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Chicken with puy lentils
This trio of pan-fried chicken, veggies and lentils is simplicity itself, yet utterly delicious
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Ready in 40 minutes
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Cooking time 30 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 4 British free-range skin-on chicken breasts
- 1 tsp dried mixed herbs
- 1 tbsp olive oil
- 15 g butter
- 2 leeks, trimmed and sliced into rounds
- 300 g carrots, peeled and sliced into thin ribbons using a vegetable peeler
- 400 g tin puy lentils in brine
- 2 lemons, 1 halved and the other cut into wedges
Method
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1
Season the chicken with the mixed herbs and black pepper. Heat the oil in a large pan over a medium-high heat and cook the chicken breasts, skin-side down, for 1 minute. Turn down the heat and cook for 20-25 minutes, until the skin is crisp. Turn and cook for another 5 minutes, until cooked through and no pink remains.
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2
Meanwhile, melt the butter in another frying pan, add the leeks and cook, stirring, for 5 minutes until soft. Add the carrot ribbons for the final minute.
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3
While the veg is cooking, tip the lentils in brine into a small pan and heat through. Drain, then squeeze over the juice from half a lemon (cut the other half into extra wedges to serve). Season with pepper.
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4
Serve the chicken with the lentils and vegetables with the lemon wedges on the side to squeeze over.
