Braised Chicken Thighs with Mushrooms and Lentils – Recipe!

The weather feels like fall, even though it’s still officially summer until Saturday, and my Braised Chicken Thighs with Mushrooms and Lentils will surely make you get in the mood for the changing of the season.

Chicken thighs are the tastiest inexpensive meat on the planet in my opinion.  They are packed with lusicious flavor after a quick sear and pair so nicely with earthy ingredients; like mushrooms and lentils.  There are days like this that this dish just feels right, cloudy and mostly cool with evenings that require something comforting to warm up.  This one-skillet meal is done in less than 30 minutes and tastes like it simmered away all day.

I used Umbrian lentils, but regular brown or green French lentils all do the trick, and provide a hardy base for the chicken and mushrooms.  You can always double the recipe, which I recommend, because it heats up beautifully for lunch or dinner the next day.  It also makes a great entertaining dish — no stress — just fabulous food in minutes.  I like to sip on a good Pinot Noir with my chicken dinner — the flavors meld beautifully.

Ingredients

4-6 bone-in skin-on chicken thighs

1 white onion, diced

8 ounces crimini or button mushrooms, sliced

1 clove garlic, minced

1/2 teaspoon smoked paprika

1/2 cup dried lentils, any variety

2 cups chicken broth or stock

1/4 cup fresh parsley, roughly chopped

salt and pepper

neutral oil for cooking

(Serves 4)

To Prepare:

1. In an iron skillet or large pan, add 1 tablespoon oil and place over medium high heat.  Season chicken with salt and pepper on skin side and place in pan to cook for 4 minutes.  Salt and pepper remaining side while chicken cooks.
2. Flip chicken over and cook for 3 minutes.  Remove from pan and set aside.
3. Add onion and mushrooms to pan, stir.  Cook for 3 minutes.  Season with garlic, smoked paprika, 1 teaspoon salt and 1/4 teaspoon black pepper.
4. Add lentils and stir.  Add chicken broth and stir.  Cook over medium-low heat for 10 minutes, then reduce to low and cover with lid for 12-15 minutes, depending upon size of chicken.
5. Remove lid and sprinkle with fresh parsley.  Spoon onto plates.  Enjoy!