Slovenian-Inspired Chicken Thigh & Lentil Skillet with Root Vegetables
A quick and hearty skillet meal inspired by Slovenian winter flavors, featuring tender chicken thighs, protein-rich lentils, and seasonal root vegetables like carrots and celery, simmered in a savory broth.
Ingredients
- Chicken Thigh150 g
- Carrot100 g
- Onion50 g
- Garlic1 clove
- Olive Oil10 g
- Salt2 g
- Black Pepper1 g
- Red Lentils50 g
- Celery50 g
- Vegetable Broth150 ml
- Bay Leaf1 leaf
- Fresh Parsley5 g
Instructions
- 1Step 1
Step 1: Rinse the red lentils thoroughly. Dice the chicken thigh into 1-inch pieces. Finely chop the onion, carrot, celery, and garlic.
- 2Step 2
Step 2: Heat olive oil in a deep skillet or pot over medium-high heat. Add diced chicken thigh and cook for 3-4 minutes until lightly browned on all sides. Remove chicken from the pan and set aside.
- 3Step 3
Step 3: Add chopped onion, carrot, celery, and garlic to the same skillet. Sauté for 3-5 minutes until vegetables begin to soften.
- 4Step 4
Step 4: Stir in the rinsed red lentils, vegetable broth, bay leaf, salt, and black pepper. Bring to a simmer, then return the chicken to the skillet.
- 5Step 5
Step 5: Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until lentils are tender and chicken is cooked through. If too thick, add a splash more broth or water. Remove bay leaf before serving.
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