I’m not sure about what’s happening at your place, but it seems like getting back to normal is just about around the corner, especially now that Omicron seems to be waning where I live. I enjoyed not having much to do (other than cook and make blog entries and work) the past couple of years, but our schedule is starting to pick up for the girls: dance classes, sports, music performances, etc.). It’s tough to get a good, healthy meal on the dinner table when balancing work, school, and extracurriculars. I’ve been there: hitting the drive through or coming home and microwaving hot dogs. But, you can make some pretty spectacular meals, pretty fast, by using a pressure cooker. Today’s dish is no exception: a savory chicken and lentil stew…and it has bacon which makes it extra tasty. It’s perfect on a cold night.
Quick Chicken and Lentil Stew
2.5 lbs of chicken thighs
½ lb of thick-cut bacon, sliced into batons
Onion, minced
2 carrots, fine dice
½ lb green lentils
⅓ of a parsley bunch (including stems)
Bay leaf
1 qt chicken stock
2 tsp sherry vinegar
Butcher twine
Preheat 1 tbsp of olive oil in your pressure cooker over medium-high heat. Season the chicken with Kosher salt and black pepper and place skin-side down. Brown, on the skin-side only, for about 4 minutes and remove to a plate with tongs, keeping the drippings in the pot.
Add in the bacon and render until starting to crisp around the edges, a few minutes. Then add in the onion, carrots, and a pinch of salt. Stir to combine and cook until onions begin to soften, a few minutes. If the pot starts to get dry add in a tbsp of oil or some water.
Meanwhile, separate the parsley leaves from the stems. Tie the stems and bay leaf together with some butcher string and reserve.
Once the vegetables have begun to soften, stir in the lentils, then add in the stock and bundle of herbs, followed by the chicken. Seal the cooker and bring it to full pressure. When the pressure peg pops, reduce the heat to low. Simmer for 20 minutes.
Meanwhile, mince the parsley leaves and reserve.
After 20 minutes, release the pressure from the pot. Remove the top and transfer the chicken to a cutting board. Return the pot over medium-high heat to reduce and thicken, about 5 minutes.
While the stew thickens, using tongs and a fork, remove the skin and bones from the chicken. Slice or shred the cooked chicken and add it back to the pot, when the stew has thickened, along with half of the reserved minced parsley, and the sherry vinegar.
Remove the bundle of herbs from the pot and taste for any final seasoning needs. Serve in bowls, garnishing with remaining minced parsley.
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Copyright 2022, Brendan McCann, All Rights Reserved.
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