Roast Chicken Thighs with Lentil Stew

Roast Chicken Thighs with Lentil Stew

Ingredients (Serves 4)

• 6 tbsp extra‑virgin olive oil
• 2 slices thick‑cut bacon, diced
• 1 small onion, finely chopped
• 8 garlic cloves (plus 1 tbsp chopped garlic)
• 1 medium carrot, halved lengthwise
• 1 small leek (white and pale green parts), halved lengthwise
• 1 large green bell pepper, quartered
• 1 cup green lentils
• 1 sprig fresh thyme
• 1 quart chicken stock or broth
• 4 large chicken thighs (about 2 lbs)
• Salt, to taste
• 1 tsp smoked Spanish paprika (pimentón de la vera)
• 2 tsp sherry vinegar

Method

1. Preheat oven to 450°F (230°C).
2. In a large saucepan, heat 1 tbsp olive oil. Add diced bacon and cook until golden brown (about 4 minutes).
3. Stir in onion and cook for 3 minutes. Add garlic, carrot, leek, and bell pepper. Cook until softened.
4. Add lentils, thyme, and chicken stock. Bring to a boil, then reduce heat and simmer until lentils are tender (about 25 minutes).
5. Meanwhile, season chicken thighs with salt and paprika. Heat 2 tbsp olive oil in a skillet, sear chicken skin‑side down until crisp and golden.
6. Transfer chicken to a baking dish and roast in the oven for 20–25 minutes, until fully cooked through.
7. Stir sherry vinegar into the lentil stew, adjust seasoning with salt and pepper.
8. Serve the roasted chicken thighs on top of the warm lentil stew.

Serving Suggestion

Pair with crusty bread or a simple green salad. A glass of rich Merlot complements the smoky paprika flavors beautifully.