Chicory with lentils, roast garlic and chicken

Alison Fawcett combines tangy chicory with tasty roast garlic, stock-cooked lentils and chicken to create a simple and delicious meal
Chicory with lentils, roast garlic and chicken
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

Main

  • 1 bulbs garlic
  • 2 tbsp olive oil
  • 1 onions, chopped
  • 1 carrots, chopped
  • 1 sticks celery, chopped
  • 200 g Puy lentils
  • 1 sprig thyme
  • 400 ml chicken stock
  • 2 heads chicory, quartered
  • 1 handfuls chopped parsley
  • 1 pinches black pepper
  • 2 chicken breast fillets

Method

1. Preheat the oven to 180/gas 4. Wrap the garlic bulb in kitchen foil, place it on a baking sheet and roast it for 30 minutes. 2. Heat 1 tablespoon of olive oil in a large, heavy-based saucepan. Add in the onion, carrot and celery and fry for 3-4 minutes, stirring often. 3. Add the Puy lentils, thyme and chicken stock. Bring to the boil, then reduce the heat and simmer for 15 minutes. 4. Mix in the chicory and parsley and season with salt and freshly ground pepper. Squeeze the roast garlic out from each clove and mix it into the lentils. 5. Meanwhile, heat the remaining olive oil in a frying pan. Add the chicken and fry for 2 minutes on each side. 6. Add the chicken to the lentils, cover and cook for 15 more minutes. Serve with buttered crusty bread.

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