One Pan Chicken Thighs & Lentils

One Pan Chicken Thighs & Lentils

This simple one-pot meal is a crowd-pleaser. It's versatile to change with seasonal produce, protein, or other starches.
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Course: Main Course
Ingredients Method

Ingredients
  

  • 1.5-2 Lbs boneless chicken thighs roughly 5-6 thighs
  • 1 tbsp avocado oil
  • 1 cup leeks, chopped
  • 6 cloves garlic, minced
  • 14oz can roasted or diced tomato
  • 1 cup red split lentils
  • 2 cups broth or stock
  • 2 large yellow squash, diced
  • 1 tsp all seasons salt
  • 1 tsp red chili flakes
  • 1 tbsp smoked paprika
  • 1 tbsp cholula's hot sauce tabasco works well too
  • 3/4 cup white wine
  • salt to taste
  • pepper to taste

Method
 

  1. In a dutch oven or enamel baking dish, add oil and warm through on medium heat until it shimmers.
  2. Season thighs with all season's salt, chili flakes, and brown on all sides and remove and set aside. (it will not be cooked through, don't worry – it will get cooked later on.)
  3. Turn heat to medium and saute leeks and garlic together. Add a touch more oil if needed.
  4. Once they are translucent and soft, add smoked paprika, lentils, tomatoes, and white wine. stir together.
  5. Stir in broth/stock and allow lentils to cook for about 5-10 minutes.
  6. While you are cooking the lentils, Preheat oven to 375 F
  7. Add in squash and chicken back to the pan. Add in a touch more broth if it looks like it needs a bit more moisture.
  8. Place in the oven (uncovered) and pull out when lentils are cooked through.
    ( ~ 40-60 minutes).
  9. Serve hot and add a dash of hot sauce, salt, or pepper as needed.

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