Ingredients

The following ingredients have 5 Servings
  • 1 chicken sausage
  • 1 lb boneless chicken thighs (about 5 small / medium thighs)
  • pinch salt
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 medium carrots, peeled and chopped
  • 5 crimini or button mushrooms, chopped
  • 1/2 tsp garlic powder or 1 clove garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 sage leaf or 1/2 tsp dried sage
  • 1/4 cup red wine
  • 1 cup green lentils — rinsed
  • 2 1/2 cups low sodium chicken broth
  • 1 tbsp minced parsley
  • cooked brown rice or farro grain for serving (optional)

Instruction

  • Coat a Dutch oven or similar style pan with oil spray. Heat on medium, and add the sausage. Turn occasionally to brown the sausage, which will take about 5 minutes. Remove to a platter, and add the chicken thighs. Sprinkle the chicken with a pinch of salt, and brown on one side for 2 to 3 minutes. Turn over and brown on the other side for 2 minutes. Move to a platter.
  • Add the olive oil to the same pan used for browning the chicken. Heat on medium low, and add the onions. Cook for about 3 minutes, then add the carrots. Sauté for another 3 minutes, stirring occasionally. Add the mushroom, garlic, thyme, rosemary and sage. Cook for a minute or two then add the wine. Simmer for about 3 minutes.
  • Add the chicken back into the pan with the vegetables along with the lentils and broth. Bring to a simmer, then cover. Simmer for 15 minutes. Slice the browned sausage, and stir it into the pan. Cover, and simmer for another 15 minutes.
  • After 30 minutes of total simmer time, remove the cover and stir the stew. If you want the dish to be a bit thicker, simmer uncovered for an additional 5 minutes. Ladle the stew into bowls along with the rice or farro, if using, and sprinkle a bit of fresh parsley over the stew. Enjoy with some crusty French bread and Rhone red wine. Bon appétit!