Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 05/12/24. See terms.
Join now
Braised chicken with lentils and fennel

Braised chicken with lentils and fennel

1
Points® value
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate

Ingredients

Fresh thyme

1 tbs, coarsely chopped

Fresh oregano

1 tbs, coarsely chopped

Fresh rosemary

1 tbs, coarsely chopped

Olive oil

1 tsp

Skinless chicken breast

480 g, (4x120g fillets) cut in half crossways

Fennel

1 large, fronds reserved, finely chopped

Brown onion

1 medium, finely chopped

Carrot(s)

1 large, finely chopped

Garlic

1 clove(s), crushed

Dry lentils

½ cup(s), (100g) French-style green lentils, rinsed, drained

Chicken stock cube

½ individual, to make 1 cup (250ml) liquid stock

Silverbeet

2 cup(s), 4 stalks, leaves finely shredded

Instructions

  1. Combine thyme, oregano and rosemary in a small bowl. Season with salt and pepper.
  2. Heat oil in a deep non-stick frying pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Transfer to a plate and sprinkle with thyme mixture.
  3. Reheat same pan over medium-high heat. Cook fennel, onion, carrot and garlic, stirring, for 3 minutes or until golden. Add lentils and stock and bring to the boil. Place chicken over lentil mixture. Reduce heat and simmer, covered, for 30 minutes or until lentils are tender, chicken has cooked through and stock has slightly reduced.
  4. Add silverbeet and set aside for 2 minutes or until wilted. Serve sprinkled with fennel fronds.

Notes

TIPS: Store any leftovers (without fennel fronds) in an airtight container in the fridge for up to 3 days. Reheat in the microwave. Silverbeet stalks can be quite tough and are often discarded. However, you could use them in this dish if you wish. Simply thinly slice and add with the lentils in Step 3.

You might like

You might like