Braised Chicken Thighs with Creamy Lentil Ragù & Roasted Root Vegetables

Name: Braised Chicken Thighs with Creamy Lentil Ragù & Roasted Root Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 8 pieces bone-in, skin-on chicken thighs; 4 tbsp extra virgin olive oil; 1 large yellow onion; 6 cloves garlic cloves; 2 medium carrots; 2 medium parsnips; 3 stalks celery; 1 cup green lentils; 1 can (28 oz) crushed San Marzano tomatoes; 1 cup dry white wine; 2 cups low-sodium chicken broth; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 leaf bay leaf; 1 tsp sea salt; 0.5 tsp cracked black pepper; 0.25 cup fresh flat-leaf parsley; 1 tbsp lemon zest

Prep 20 min · Cook 45 min · Serves 4 · medium

Mediterranean Diet

French Provençal-inspired braised chicken thighs nestled in a velvety lentil and tomato ragù, finished with fresh herbs and served alongside caramelized root vegetables—a rustic, elegant dinner with deep, complex flavors.

Ingredients

8 pieces bone-in, skin-on chicken thighs
4 tbsp extra virgin olive oil
1 large yellow onion
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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