F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Chicken Thighs with Lentils, Chorizo, and Red Pepper
© Nicole Franzen

Chicken Thighs with Lentils, Chorizo, and Red Pepper

  • ACTIVE: 10 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4

Reminiscent of cassoulet—the glorious goose, sausage, and bean casserole from southwestern France—this dish is quicker, easier, and bound to become a winter favorite. If you like, use a green bell pepper in place of the red.

Plus: More Chicken Recipes and Tips

  1. 1 2/3 cups lentils (about 2/3 pound)
  2. 3 cups water
  3. 1 teaspoon salt
  4. 1/4 teaspoon dried thyme
  5. 1 bay leaf
  6. 2 tablespoons cooking oil
  7. 1/2 pound dried chorizo or salami, casings removed, cut into 1/8-inch slices
  8. 1 onion, chopped
  9. 2 cloves garlic, minced
  10. 1 red bell pepper, cut into 1-inch pieces
  11. 4 chicken thighs
  12. 1/4 teaspoon fresh-ground black pepper
  13. 2/3 cup canned low-sodium chicken broth or homemade stock
  14. 2 tablespoons lemon juice
  15. 2 tablespoons chopped fresh parsley
  1. In a large saucepan, bring the lentils, water, 3/4 teaspoon of the salt, the thyme, and bay leaf to a boil over moderately high heat. Reduce the heat. Simmer, covered, until the lentils are tender but not falling apart, about 25 minutes.
  2. Meanwhile, in a large frying pan, heat 1 tablespoon of the oil over moderate heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low and add the onion, garlic, and bell pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the onion mixture to the simmering lentils.
  3. Heat the remaining tablespoon of oil in the pan over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the black pepper and add it to the pan. Cook the chicken, turning, until brown, about 12 minutes in all. Pour off all the fat from the pan. Add the broth, reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes. Add the pan juices from the chicken to the lentils along with the lemon juice and the parsley. Top with the chicken and let sit, covered, for 5 minutes.

Suggested Pairing

The chorizo, pepper, and lentils pair well with a full-flavored, bold red wine. Two possibilities from France: a red from the Médoc, in Bordeaux, or a Châteauneuf-du-Pape from the southern Rhône Valley.

You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.