Page title and description

Meat mains
Griddled chicken with wet garlic and herbed lentils
Ingredients
- 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
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
-
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.