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CHICKEN, LENTIL, BACON, AND CARROT STEW Recipe

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This recipe for CHICKEN, LENTIL, BACON, AND CARROT STEW is from More "Keepers", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
8 ounces bacon, cut into 1/2" lardons
1 medium onion, diced
2 medium carrots, peeled and roughly chopped
8 ounces dried lentils
Parsley
2 bay leaves
2 1/2 pounds bone-in, skin-on chicken (mixture of thighs and drumsticks)
1 quart chicken broth
Salt and pepper
2 teaspoons sherry vinegar
Directions:
Directions:
Heat oil in a pressure cooker over medium high heat until shimmering. Add bacon, and cook until starting to crisp around edges, about 1 minute. Add onions, and cook, stirring, until softened but not browned, about 2 minutes. Add carrots, lentils, parsley, bay leaves, chicken, and chicken stock. Season gently with salt and pepper, and stir to combine.

Seal pressure cooker, and bring to high pressure. Cook for 20 minutes. Use quick release.

Transfer chicken pieces to a bowl. Return lentil mixture to high heat, and continue cooking, stirring until reduced to a thick, stew-like consistency, about 5 minutes. Meanwhile, shred chicken, discarding bones and skin. Stir chicken and vinegar into beans. Season to taste with salt and pepper.

 

 

 

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