Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Chicken Thighs with Lentils, Chorizo, and Red Pepper
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.
Rating:
Read Reviews(0)
Rate This Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1-2/3 cups lentils, (about 2/3 pound)
3 cups water
1 teaspoon salt
1/4 teaspoon dried thyme
1 bay leaf
2 tablespoons cooking oil
1/2 pound chorizo, (or salami) casings removed, cut into 1/8-inch slices
1 onion, chopped
2 garlic cloves, minced
1 red bell pepper, cut into 1-inch slices
4 Chicken thighs
1/4 teaspoon fresh ground black pepper
2/3 cup canned low sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped




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.

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.

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.


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


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//