One-Pan Chicken and Puy Lentils with Leek, Carrots, Fresh Herbs and Lemon

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This One-Pan Chicken and Puy Lentils with Leek, Carrots, Fresh Herbs and Lemon is full of incredible flavours and wonderful nutrients. The layers of flavour develop by lightly caramelising the bacon, removing from the pan and then using the bacon fat to sear the chicken and gently cook the vegetables and herbs. Everything is then returned to the pan with some garlic, mustard and lentils and cooked, on a very low heat, for just under an hour, until tender, cooked through and the flavours have infused and developed. Filling, comforting and warming, this dish is lifted by the fresh lemon and mint and, as such, is as perfect on a cold winter’s day as it is on a beautiful sunny spring or autumn day.

What is the best way to serve this dish?

Whilst this dish is a meal in itself, I like to serve mine with some fresh rocket and semi-dried tomatoes on the side. A fuss-free side which complements the chicken and lentils wonderfully.

Another huge benefit of this dish is that it can be cooked in advance, cooled and then warmed up when you want to eat it. Simply allow it to cool in the pan, lid off, then pop in the fridge with the lid, on until ready to re-heat. To do so, simply heat, in the same pan, over a low heat on the hob with the lid on, until everything is piping hot.

Where is this recipe from?

This recipe is slightly adjusted from Nigella’s Poached Chicken with Lardons and Lentils, which you can see here. I have made just a few minor changes. I:

• reduced the amount of lentils .
• cooked the bacon first so I could render the fat and use this to sear the chicken and sauté the vegetables, therefore adding less additional oil to the dish.
• used fresh mint, not dried.
• threw in some celery and onion, which were not in the original recipe.
• swapped out the English mustard for grainy mustard.
• briefly sealed the chicken before poaching to add a little flavour and some colour.

How to make One-Pan Chicken and Puy Lentils with Leek, Carrots, Fresh Herbs and Lemon

Please note that the recipe at the bottom of the page serves 2. However, it can be easily halved or doubled to serve fewer or more people.

Collect your ingredients together:

• smoked streaky bacon, finely sliced
• supremes or breasts of chicken, or use chicken thighs
• onion, peeled and chopped
• medium carrots, washed or peeled and sliced
• leek, trimmed, washed and sliced
• celery stalks, washed, trimmed and sliced
• fresh parsley, chopped
• fresh mint leaves, chopped (or dried mint)
• lemon zest
• olive oil, if necessary
• garlic cloves, peeled and crushed
• Puy lentils, uncooked
• grainy mustard
• water
• fine salt
• freshly ground black pepper

How to make this gorgeous, nutritious dish:

1. Heat a cast iron pan/frying pan, large enough to take all the ingredients, over a moderate heat. Add the chopped bacon and cook, stirring from time to time, until the bacon is getting crispy and the fat has rendered.
2. Tip the bacon out of the pan, holding as much of the rendered fat back, as possible.
3. Turn the heat up and add the chicken to the pan, top side down first. Lightly brown the chicken on both sides and remove from the pan. You will finish cooking the chicken later.
4. As the bacon and chicken cook, prepare the vegetables and herbs and zest the lemon:
   • onion, peeled and chopped.
   • carrots, washed or peeled and sliced.
   • leek, trimmed, washed and sliced.
   • celery stalks, washed, trimmed and sliced.
   • fresh parsley, chopped (some small stems are ok to include.)
   • fresh mint leaves, chopped (or 1 teaspoon dried mint). Do not use the mint stems.
   • lemon – finely grated zest only (Save the lemon to squeeze over when serving.)
5. Add the vegetables, herbs and lemon zest to the pan and cook, stirring from time to time, for around 10 minutes. Add any extra oil, if necessary.
6. Add the Puy lentils and crushed garlic and cook, stirring, for 2 more minutes.
7. Return the bacon to the pan with the grainy mustard, salt and pepper and stir to mix.
8. Sit the chicken on top of the vegetables and pour over the water. Bring to a gentle simmer, cover and cook on a very low heat, for 45 minutes.
9. Check that the lentils and chicken are cooked and taste and adjust seasoning, if necessary. Continue to simmer, lid off, for 5 -10 minutes or until the liquid has reduced and you reach the consistency you are looking for.
10. Serve sprinkled with chopped parsley and/or mint or fresh rocket and some lemon wedges. This dish can be eaten as, is or serve with a salad, on the side. I like to serve rocket dotted with semi-dried tomatoes.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.