CHICKEN AND LENTILS
This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.
Provided by Lorraine Friberg
Categories Meat and Poultry Recipes Chicken
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
- Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
- Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
- Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g
LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)
This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!
Provided by Melissa Mueller
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
- Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
- Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
- Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g
WINE-BRAISED CHICKEN WITH PEARL ONIONS
This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. -Wayne Barnes, Montgomery, Alabama
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.
Nutrition Facts : Calories 444 calories, Fat 22g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 990mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 44g protein.
CHICKEN RAGOûT WITH LENTILS AND PEARL ONIONS
Steps:
- Combine first 7 ingredients in heavy medium saucepan. Simmer until lentils are just tender, about 25 minutes (mixture will be soupy). Remove from heat.
- Heat oil in large deep nonstick skillet over medium-high heat. Add chicken to skillet; cook until brown on both sides, about 5 minutes. Transfer to plate. Add pearl onions to skillet; sauté until golden, about 5 minutes. Transfer to plate with chicken. Add wine to skillet; boil until reduced by half, about 3 minutes. Add lentil mixture, chicken, onions and vinegar. Cover and simmer until chicken is cooked through, about 15 minutes. Season with salt and pepper. Garnish with parsley and serve.
LENTIL AND VEGETABLE RAGOUT (KORMA)
Steps:
- Put the lentils and turmeric in a deep pot. Add 3 cups of water and bring to a boil. Cook lentils, gently simmering, partially covered, until cooked but still hold their shape, about 30 minutes. Stir a few times during cooking to ensure the lentils are not sticking to the pan and burning. Add more water if necessary. Add squash, tomatoes, onions and curry powder and mix well. Cook for 10 minutes or until the vegetables and lentils are tender. Stir in the nuts and salt; cover and set aside. Heat the ghee or oil in a small frying pan over medium-high heat until hot. Add cumin and cook until the spice turns several shades darker. Add asafetida and crushed pepper. Let spices sizzle for a minute then put the entire contents of the pan over the lentil-vegetable mixture. Add coriander and stir just a few times to mix lightly. Garnish with lemon wedges and serve with deep fried balloon bread.
- Heat stick of butter in a small saucepan over low-heat until fully melted, 5 minutes. Increase heat and cook the butter until all its moisture evaporates and the milk solids turn brown, and the clear fat will turn golden amber, about 5 minutes. Strain the clear fat usli ghee into a jar.
LENTILS WITH PEARL ONIONS
Provided by Food Network
Number Of Ingredients 4
Steps:
- Rinse lentils and drain. Place lentils, onions and bay leaf in medium large saucepan with enough water to cover by 1-inch. Bring to a simmer over medium heat then reduce heat to very low, cover, and cook very gently 20 minutes. Uncover, stir in salt, and add water if necessary to just cover the lentils. Continue cooking gently, covered, 10 to 25 minutes until lentils are just cooked through (creamy, not floury in the center, but not mushy either).
- Frozen pearl onions are a super easy way to introduce a savory note to legumes as they are cooking. Lentils are the quickest cooking member of the legume family and need no soaking since the seed coat is very thin.
CHICKEN RAGOUT WITH ONIONS AND RED WINE
SCRUMPTIOUS! This is my absolute hands-down favorite chicken recipe. I adapted it from Julia Child's book "The Way to Cook". It will really impress any guests and they will return for seconds and thirds. It can be made very inexpensively with chicken thighs. You may also adapt for the crockpot just brown the chicken before hand and you may have to double the thickening agents to adjust the sauce before serving. Prep time includes the browning of the chicken. Make sure you have lots of bread to dip in the delicious sauce! Enjoy!
Provided by Monica in PA
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown chicken in large skillet on both sides in butter and oil.
- Remove chicken from pan and set aside, leaving the liquid in the pan.
- Add onions to the pan and saute till tender on moderate heat.
- Drain liquid over sieve into small bowl.
- Remove any unwanted fat.
- Set liquid aside.
- Season the chicken parts with salt/pepper and return to pan.
- Add tomato sauce, garlic, bay leaves, and thyme.
- Add enough wine and chicken stock to cover chicken parts.
- Simmer for at least 20 minutes uncovered.
- Remove chicken and place on platter.
- Pour juices and onions into saucepan and adjust seasonings.
- You may add more garlic, thyme, salt and pepper.
- In small bowl whisk together flour and butter (or wine).
- Add to the sauce and simmer until the sauce coats the back of a spoon.
- You may need to double the thickening agents if you have lots of juice.
- Pour sauce over chicken on platter and garnish with parsley.
- Serve with rice and crusty bread.
LENTIL RAGOUT
From the local paper. Any lentil can be substituted for this dish. The green lentils hold their shape better. Haven't tried it yet, but it looks like the carrots may come out pretty crisp. I would probably cut them smaller and cook them longer, since I don't like crunchy cooked vegetables.
Provided by WI Cheesehead
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
- Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
- Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
- Add turnips and carrots to saucepan and cook 10 minutes.
- Add peas and green onions and cook for 5 minutes more.
ROAST CHICKEN WITH ASPARAGUS, MOREL, AND PEARL-ONION RAGOûT
Categories Chicken Mushroom Onion Vegetable Roast Dinner Asparagus Spring Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Blanch onions in boiling salted water 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Trim root ends and peel.
- Pat chicken dry. Coat a 17- by 12-inch flameproof roasting pan with oil and put chicken in pan. Rub 2 tablespoons softened butter into skin over entire chicken. Season chicken inside and out with salt and pepper. Put 1 lemon half in cavity and squeeze remaining half over chicken.
- Roast chicken in middle of oven 20 minutes. Baste chicken, then continue to roast, basting about every 7 minutes, 20 minutes more. Scatter onions around chicken and continue to roast, turning onions and basting every 7 to 8 minutes, until chicken is golden and a thermometer inserted into fleshy part of a thigh registers 170°F (juices will run clear), 25 to 35 minutes more.
- Once chicken begins roasting, soak morels in warm water 20 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl, and reserve liquid. Rinse morels thoroughly to remove grit and squeeze dry. Trim any tough stems.
- Pour reserved soaking liquid through a sieve lined with several layers of cheesecloth or a paper towel into a small bowl.
- Cut asparagus diagonally into 2-inch lengths. Arrange on a steamer rack and sprinkle with kosher salt. Steam asparagus, covered, over boiling water until crisp-tender, about 5 minutes, then transfer to a bowl of ice water to stop cooking.
- Transfer roast chicken to a platter, then discard string and cover chicken loosely with foil. Transfer onions and pan juices to 2 separate small bowls (do not clean roasting pan). Skim and discard fat from juices.
- Set roasting pan over a burner. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons. Add pan juices from bowl, any juices that have accumulated on platter (from chicken), mushroom-soaking liquid, and morels, then boil until liquid is reduced to about 1/3 cup.
- Cut remaining 2 tablespoons butter into pieces and add to morels with onions and asparagus. Cook over moderately high heat, shaking pan, until butter is just incorporated and vegetables are glazed. Season vegetables with salt and pepper and spoon around chicken.
CHICKEN SOUP WITH LENTILS AND BARLEY
Delicious, hearty, and healthy soup! From Better Homes and Gardens Cookbook. The original recipe calls for 2 T. butter instead of olive oil. And if I have a rind of parmesan leftover, I'll throw it in while it's simmering...but it's very tasty w/o.
Provided by saleegurl
Categories Chicken Breast
Time 1h5m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan cook leeks or onion, sweet pepper, and garlic in olive oil till tender. Stir in broth, water, lentils, basil, oregano, rosemary , and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
- Stir in the chicken carrots, and uncooked barley. Cover and simmer about 20 minutes more or just till the carrots are tender. Add the undrained tomatoes; heat through.
Nutrition Facts : Calories 376.4, Fat 9.3, SaturatedFat 2, Cholesterol 39.4, Sodium 766.5, Carbohydrate 45.2, Fiber 14.7, Sugar 7.6, Protein 28.6
More about "chicken ragoût with lentils and pearl onions recipes"
LENTIL RAGOUT WITH MUSHROOMS [VEGAN] - ONE GREEN …
From onegreenplanet.org
LENTIL RAGOUT - FRENCH PUY LENTIL SIDE DISH | RECIPETIN EATS
From recipetineats.com
CHICKEN RAGOûT WITH SHIITAKES & NEW POTATOES
From finecooking.com
SAUSAGE & LENTIL RAGOUT – LENTILS.ORG
From lentils.org
CHICKEN LENTIL SOUP | KITCHN
From thekitchn.com
CHICKEN RAGOUT WITH LENTILS AND PEARL ONIONS - PLAIN.RECIPES
From plain.recipes
CHICKEN RAGOUT RECIPE | EATINGWELL
From eatingwell.com
MOROCCAN CHICKEN AND LENTILS RECIPE - FOOD NEWS
From foodnewsnews.com
SAUSAGE & LENTIL RAGOUT | RECIPE | LENTIL RAGOUT, RAGOUT, RECIPES
From pinterest.ca
CHICKEN RAGOUT | RECIPE | CHICKEN SLOW COOKER RECIPES, SLOW …
From pinterest.com
ROAST CHICKEN WITH ASPARAGUS MOREL AND PEARL ONION RAGOûT FOOD
From wikifoodhub.com
BRAISED CHICKEN THIGHS WITH LENTILS | CHICKEN.CA
From chicken.ca
CHICKEN RAGOUT WITH MUSHROOMS AND PEARL ONIONS. HAD A VERY …
From pinterest.ca
LENTIL, CHICKEN, ASPARAGUS AND ROASTED ONION SALAD - RICARDO
From ricardocuisine.com
THE BEST EVER LENTIL RAGU - IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
SHIITAKE-CRUSTED CHICKEN WITH PEARL ONION RAGOUT
From recipenet.org
BRAISED CHICKEN RAGOUT WITH BELUGA LENTIL AND RICE
From dreamstime.com
CHANA DAL TADKA - YELLOW LENTIL CURRY WITH SAUTEED ONIONS, GARLIC, …
From pinterest.com
THREE-ONION RAGOUT RECIPE - SASCHA LYON | FOOD & WINE
From foodandwine.com
SPICED LENTIL RAGOUT | MILKANDBUN
From milkandbun.com
HERB AND GARLIC ROAST CHICKEN IN MUSHROOM PEPPER RAGOUT
From chicken.ca
ROAST CHICKEN WITH ASPARAGUS, MOREL, AND PEARL-ONION RAGOûT
From fooddiez.com
CHICKEN RAGOUT STOCK IMAGE. IMAGE OF DISH, STEW, ONION - 42354873
From dreamstime.com
FRENCH GRANDMOTHER'S STYLE CHICKEN RAGOUT - KNADDISON.COM
From knaddison.com
SHIITAKE-CRUSTED CHICKEN WITH PEARL ONION RAGOUT
From cookingindex.com
CARAMELIZED ONIONS AND LENTILS - LOVEFOODIES
From lovefoodies.com
CHICKEN THIGHS WITH LENTILS, CHORIZO, AND RED PEPPER - FOOD & WINE
From foodandwine.com
BRAISED FRENCH LENTILS RECIPE WITH RED WINE - GIVE IT SOME THYME
From giveitsomethyme.com
You'll also love