Monday, March 24, 2008

Roasted Chicken With Lentil Sauce

Roasted Chicken With Lentil Sauce
By Michael Anthony

4 Tablespoons olive oil
2 cups diced carrots
2 cups diced onions
1 cup diced celery
½ cup minced shallots
3 cloves garlic, minced
2 ½ Tablespoons sherry vinegar
4 cups canned French lentils
8 chicken breasts
8 chicken thighs
8 sprigs thyme
Salt and pepper


Preheat oven to 400�F. Heat 2 Tablespoons oil in a large sauce pot. Add the carrots, onion, celery, shallots and garlic, and sweat until translucent. Add the vinegar and lentils, mix well to combine. Puree in a blender, adding water if necessary.

Heat remaining 2 Tablespoons oil in a skillet. Season the chicken with salt and pepper, and sear until golden brown. Add the thyme and finish in the oven, about 20 minutes, turning chicken half way through. Serve with the lentil puree.

Adapted by

Yield: 8 Servings

Prep time: 10 minutes

Cook time: 30 minutes

Round Out the Meal:
With roasted root vegetables.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Merlot.

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