CHICKEN RAGOûT WITH LENTILS AND PEARL ONIONS

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Chicken Ragoût with Lentils and Pearl Onions image

Categories     Chicken     Onion     Sauté     Lentil     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

3 cups canned low-salt chicken broth
3 cups water
2 cups dried lentils
2 cups diced carrots
1 large onion, chopped
2 teaspoons dried thyme
1 bay leaf
1 teaspoon olive oil
3/4 pound skinless boneless chicken thighs, cut into 2-inch pieces
1 pound pearl onions, peeled
1/2 cup dry red wine
2 tablespoons Sherry wine vinegar or red wine vinegar
Chopped fresh parsley

Steps:

  • Combine first 7 ingredients in heavy medium saucepan. Simmer until lentils are just tender, about 25 minutes (mixture will be soupy). Remove from heat.
  • Heat oil in large deep nonstick skillet over medium-high heat. Add chicken to skillet; cook until brown on both sides, about 5 minutes. Transfer to plate. Add pearl onions to skillet; sauté until golden, about 5 minutes. Transfer to plate with chicken. Add wine to skillet; boil until reduced by half, about 3 minutes. Add lentil mixture, chicken, onions and vinegar. Cover and simmer until chicken is cooked through, about 15 minutes. Season with salt and pepper. Garnish with parsley and serve.

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