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(Serves 2-3 people)
TARRAGON PUY LENTILS
45g Carrot (diced)
50g Leek (sliced)
1/2 Small onion (diced)
1 Garlic clove (minced)
180g Puy lentils (rinsed and drained)
1/4 Cup white wine
2 Cups chicken stock
3 Sprigs of fresh tarragon
1 Tbsp Olive oil
Salt (to taste)
Ground black pepper (to taste)
2-3, 8 oz Chicken breasts (skin on)
Chicken stock or water (for chicken)
1. In a pan, heat olive oil, add carrot, leeks and onion, season with salt, cook for 10 minutes. After 10 minutes, add garlic, lentils, white wine, stock and tarragon a sprig, bring to a light boil, cover and simmer until the lentils are tender.
2. Season both sides of the chicken breast with salt. To a hot pan, add olive oil, place the chicken breast skin side down and cook for 5 minutes, flip add stock and allow to cook.
3. Remove chicken from the pan, add some of the cooking liquid and reduce for 1 to 2 minutes. Season the lentils with salt and pepper, add the remaining tarragon leaves and stir to mix.
4. Serve the lentils along with the chicken breast.
© STEVEN DOLBY