Name: Chicken Ragoût with Lentils and Pearl Onions
Yield: Serves 6
Ingredients: 3 cups canned low-salt chicken broth; 3 cups water; 2 cups dried lentils; 2 cups diced carrots; 1 large onion, chopped; 2 teaspoons dried thyme; 1 bay leaf; 1 teaspoon olive oil; 3/4 pound skinless boneless chicken thighs, cut into 2-inch pieces; 1 pound pearl onions, peeled; 1/2 cup dry red wine; 2 tablespoons Sherry wine vinegar or red wine vinegar; Chopped fresh parsley

At New York's Nosmo King (the name is a clever twist on "no smoking"), Alan Harding does a terrific job of cooking upscale food with almost entirely organic ingredients.

Recipe information

Yield
Serves 6

Ingredients

3 cups canned low-salt chicken broth

3 cups water

2 cups dried lentils

2 cups diced carrots

1 large onion, chopped

2 teaspoons dried thyme

1 bay leaf

1 teaspoon olive oil

3/4 pound skinless boneless chicken thighs, cut into 2-inch pieces

1 pound pearl onions, peeled

1/2 cup dry red wine

2 tablespoons Sherry wine vinegar or red wine vinegar

Chopped fresh parsley

Preparation

Step 1
Combine first 7 ingredients in heavy medium saucepan. Simmer until lentils are just tender, about 25 minutes (mixture will be soupy). Remove from heat.
Step 2
Heat oil in large deep nonstick skillet over medium-high heat. Add chicken to skillet; cook until brown on both sides, about 5 minutes. Transfer to plate. Add pearl onions to skillet; sauté until golden, about 5 minutes. Transfer to plate with chicken. Add wine to skillet; boil until reduced by half, about 3 minutes. Add lentil mixture, chicken, onions and vinegar. Cover and simmer until chicken is cooked through, about 15 minutes. Season with salt and pepper. Garnish with parsley and serve.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes