Pic of Griddled chicken with wet garlic and herbed lentils

Griddled chicken with wet garlic and herbed lentils

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Meat mains

Griddled chicken with wet garlic and herbed lentils

Main Serves 4 50 min
Wet garlic is the first garlic crop of the season, picked but not hung up to dry. It's sweet and mild with a creamier texture than dried garlic. This chicken and lentil dish goes well with roasted bunched carrots.


  • 4 tbsp olive oil
  • 2 onions, diced
  • 2 carrots, diced
  • 2 sticks celery, diced
  • a good handful of shredded wet garlic
  • leaves from 2 sprigs fresh thyme
  • 4 sage leaves, shredded
  • 300g Puy lentils, rinsed and drained
  • 4 tomatoes, chopped
  • splash of sherry or balsamic vinegar
  • large handful fresh parsley, chopped
  • 4 chicken breasts
  • oil for frying, e.g. vegetable or sunflower
  • salt and pepper


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Heat the oil in a heavy pan. Add the onions, carrots, celery, garlic, thyme and sage. Cook very gently for 8 minutes to soften the veg. Add the lentils.
  • Step 2

    Pour over just enough water to cover, then another 2cm on top. Bring to the boil, reduce the heat, cover and simmer very gently for 20 minutes, stirring occasionally.
  • Step 3

    Add the tomatoes. Simmer for another 5-10 minutes, until the lentils are tender. Season well. Add a splash more water if needed. The lentils should be cooked through, and have a soupy consistency.
  • Step 4

    Once the tomatoes have been added, heat a griddle or heavy frying pan, or use the BBQ.
  • Step 5

    Follow the natural slit in the middle of the chicken breast and cut almost in half with a sharp knife. If particularly large, place it between 2 sheets of clingfilm and use a rolling pin to bash it a little thinner.
  • Step 6

    Open it out and rub a little oil, salt and pepper onto both sides of the chicken. Fry or BBQ for about 5 minutes on both sides until cooked through.
  • Step 7

    Stir the vinegar and parsley into the lentils. Serve with the chicken.

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