Recipe Station

Here's everything you need for this savory chicken, lentil and bacon stew with carrots. This recipe requires thirty minutes total time and makes four servings.

Let's Get Started…

Ingredients To Gather:

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 8 ounces slab bacon or pancetta, cut into 1/2-inch lardons
• 1 medium onion, diced (about 1 cup)
• 2 medium carrots, peeled and roughly chopped
• 8 ounces dried French lentils, such as Le Puy
• 12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
• 2 bay leaves
• 2 1/2 pounds bone-in, skin-on chicken pieces (a mix of thighs and drumsticks for best texture, though breasts will work as well)
• 1 quart homemade or store-bought low-sodium chicken stock
• Kosher salt and freshly ground black pepper
• 2 teaspoons sherry vinegar, plus more to taste

Directions To Follow:

1. Start by heating oil in a pressure cooker over medium-high heat, heating the oil until it simmers.
2. Next, add the bacon and cook for about 1 minutes or until it starts to get crisp around the edges.
3. After this, add the onions and cook, while stirring, until they're soft but before they brown.
4. Add the carrots, lentils, parsley stems, bay leaves, chicken legs, and chicken stock.
5. Next, seal the pressure, bring it to high pressure, and then cook the mixture for 20 minutes.
6. Open the cooker and then take the chicken out using tongs and place the meat in a bowl.
7. Toss the parsley stems and then bring the lentil mixture to high heat and cook.
8. Finally, add the chicken and vinegar to the beans, stir, and then season to taste with salt and pepper.
9. Add half of the parsley to the mixture and stir.
10. Serve the stew along with the rest of the parsley and the sherry vinegar and olive oil at the table.

Finished!

This stew is loaded with so many goodies that it's fine on its own and is practically a meal in itself. However, we like it with some buttered cornbread on the side.

Happy Baking & Enjoy!

Article Source: Serious Eats